Add FODMAP-friendly flavor to pasta, chicken, sandwiches and more with this simple and dairy free Low FODMAP Pesto recipe made with fresh herbs, lemon, and garlic-infused olive oil.
Many consider garlic cloves (and parmesan, for that matter) a staple in any pesto recipe. I beg to differ. This Low FODMAP Pesto recipe doesn’t contain either of those ingredients, but I think it is just as flavorful! With that said, I do add a hint of low FODMAP garlic flavor using fresh chives and garlic-infused olive oil. So, it isn’t completely garlic free, but it is all kinds of (low FODMAP) yummy! 🙂
I like to toss with brown rice pasta or zoodles (zucchini noodles) for a quick and tasty side dish. It’s also delicious spooned over grilled chicken, spread onto sandwiches or used as a low FODMAP pizza sauce!
- 2 (0.75 oz.) packages fresh basil
- ¼ cup chives
- ¼ cup pine nuts
- Juice of ½ lemon
- ¼ cup garlic-infused olive oil
- Sea salt, to taste
- Place basil, chives, pine nuts, and lemon juice in a food processor. Process until roughly chopped. Continue to process slowly adding olive oil until desired consistency is achieved.
- Season with salt and use immediately or freeze in ice cube trays until solid and transfer to a zip top bag for use within three months.