Place ¼ cup (60 ml) of the Garlic-Infused Oil and the lemon juice in your blender carafe first, followed by the parsley leaves and pine nuts. Pulse on and off until mixture begins to blend, then add remaining oil and process until smooth, scraping down blender as needed. Taste and season with salt and pepper (it will most likely need a fair amount of salt - don’t skimp on the salt)!
If the pesto is too thick, you can add a tiny bit of water. What I prefer to do is leave it as is, and then when I am about to use it, I will thin it with a little pasta cooking water (if making pasta) or hot water at that time.
Pesto is ready to use, or refrigerate in an airtight container for up to 1 week, or freeze for up to 1 month.
The point of this pesto is that pesto is so beloved and yet, so often we think of it as a fresh basil/summer recipe. Great quality parsley is available year round and this recipe shows you how to take advantage of this fresh herb.
We like to store our fresh parsley by placing it in a glass of water, at room temperature, and covering it loosely with a plastic bag.
Low FODMAP Parsley Pesto
Amount Per Serving
Calories 223Calories from Fat 207
% Daily Value*
Vitamin C 1.5mg2%
* Percent Daily Values are based on a 2000 calorie diet.