Pesto does not just mean basil. We have a classic low FODMAP Basil Pesto, of course, and a vegan, dairy-free Parsley Pesto, but here we have Low FODMAP Sundried Tomato Pesto for a completely different taste - and color - sensation.
Low FODMAP Serving Size Info: Makes 2 cups (576 g); 8 servings; ¼ cup (72 g) per serving
Place basil, cheese, pine nuts, sun-dried tomatoes and 1 teaspoon salt in bowl of food processor fitted with metal blade. Pulse on and off until finely chopped. Turn machine on and slowly drizzle in oil and continue processing until it becomes a smooth paste. Taste and adjust seasoning, if needed. Pesto is ready to use or may be refrigerated in an airtight container for up to 2 weeks. You can also freeze for up to a month.
• When making pasta, reserve some of the starchy cooking water and use it to loosen up the pesto, especially if it has been refrigerated, in which case it will be quite thick and firm. The starch in the pasta water will help create a sauce with great body, that will coat your pasta nicely.
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.