No need to deprive yourself of classic basil and pine nut pesto while on the low FODMAP diet. We show you how to enjoy is safely, even during Elimination.
Low FODMAP Serving Size Info: Makes about 1 2/3 cups (405 ml); 4 servings; servings size is a very generous 1/3 cup (75 ml)
Combine fresh basil, 2/3 cup (165 ml) of garlic oil, pine nuts and salt in a food processor fitted with a metal blade. Pulse on and off a few times, then process until a paste forms, scraping down the bowl once or twice. Add cheese and process until combined and somewhat smooth. It will remain a bit textured, which is fine.
Scrape into an airtight container and cover top with a thin layer of extra oil to prevent discoloration. Refrigerate for up to 1 week is using prepared oil; 3 days for fresh homemade oil. You can also divide into small freezer safe containers and freeze for up to 1 month no matter which oil you used. Defrost in refrigerator overnight.