Low FODMAP Pesto
| 6 |
10 |
91 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
0 min |
8
|
Add plant-based flavor to pasta, sandwiches, and more with this Low FODMAP Pesto. It's made with fresh herbs, lemon, and garlic-infused oil.
Ingredients
|
1 1/2 cup
|
Basil, fresh
|
|
1/4 cup
|
Chives
(fresh)
|
|
1/4 cup
|
Pine nuts, dried
|
|
2 tbsp
|
Lemon juice
(fresh)
|
|
1/4 cup
|
Olive Oil, Extra Virgin
(garlic-infused)
|
|
1 pinch
|
Sea Salt
(to taste)
|
Instructions
- Place basil, chives, pine nuts, and lemon juice in a food processor. Process until roughly chopped.
- Continue to process slowly adding olive oil until desired consistency is achieved. Season with salt.
- Use after preparing. Or, freeze in ice cube trays until solid and transfer to a zip-top bag for use within three months.
Notes:
I often substitute the pine nuts with almonds or walnuts, which are both low FODMAP>
Nutrition Facts
Per Portion
Calories
91
Calories from fat
84
Calories from saturated fat
11.0
Total Fat
9.4 g
Saturated Fat
1.2 g
Trans Fat
0.0 g
Polyunsaturated Fat
1.9 g
Monounsaturated Fat
5.4 g
Cholesterol
0
Sodium
20.0 mg
Potassium
54 mg
Total Carbohydrate
1.0 g
Dietary Fiber
0.3 g
Sugars
0.3 g
Protein
0.8 g
Dietary servings
Per Portion
Energy sources
Meal Type(s)
