Frustrated with trying to find vegan options for a basil pesto but also having to adhere to a Low FODMAP diet? We've got you covered!
Ingredients
2 Cups slightly packed basil leaves
1/4 Cup nuts / seeds (we used 1/2 pumpkin seeds and 1/2 pecans)
Pinch of salt & black pepper (or more, to your taste)
1 1/2 to 2 Tbsp lemon juice
1 Tbsp Garlic Olive Oil (plus more, to thin it out if desired)
1 Tbsp Spicy Calabrian Pesto Olive Oil (plus more, to thin it out if desired)
1 Tbsp water
Directions
In a blender cup or food processor, place all ingredients in.
Pulse until the basil and nuts are broken up.
Add an extra drizzle of both olive oils or lemon juice to help break up and emulsify the mixture.
Note: Don't over blend, leave it a bit textured. Taste and adjust salt / oil / lemon flavours until it's to your liking.
Store in an air tight container for 3-4 days in the fridge. Drizzle a thin layer of olive oil on top to reduce browning.
Makes about 3/4 Cup of pesto.
Basil Pesto - Vegan & Low FODMAP
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