I’ve been posting mostly baked goods and sweets on the blog with the holidays around the corner, but today I wanted to post something savory and true to my Italian roots! When the low FODMAP diet was recommended to me by my physician, I was disappointed about all of the Italian meals I would have to miss out on. This inspired me to create a low FODMAP pesto recipe! I decided to use walnuts because they are lower in FODMAPs than pine nuts, almonds, and pecans. Plus, my FIL is allergic to pine nuts, so I thought if I used walnuts then he could enjoy this recipe, too! Parmesan cheese is not dairy free, but it is low in FODMAPs at this serving size. If you want to make this recipe dairy free, try subbing the parmesan for nutritional yeast or leave it out all together! This super simple recipe can be divided up and frozen in air-tight containers for later use. Serve it on crackers, zucchini noodles, gluten free pasta, or whatever your heart desires. I hope you love it as much as I do!
- 4 cups fresh basil
- 1/8 cup garlic-infused olive oil
- 3/8 cup olive oil
- 1/3 cup walnuts
- 1/4 cup parmesan cheese
- 1 tsp lemon juice
- Salt and pepper to taste
Combine all ingredients in a food processor and pulse until throughly mixed and combined. Enjoy!