Low FODMAP Pesto


Makes ~ 1 cup

  • 1/2 cup toasted pine nuts

  • 3 cups fresh basil

  • 2 T lemon juice

  • 1/4 cup grated parmesan cheese (optional)

  • 1 T garlic oil

  • 1/2 teaspoon salt

  • 1/2 cup olive oil


  1. Blend all ingredients in a food processor until smooth. Add in more olive oil to adjust the thickness as needed. Add more salt and lemon juice to taste.

  2. Use immediately or store in an air-tight jar in the refrigerator.

You can substitute other greens (parsley, kale, arugula) or other nuts/seeds (walnuts, pumpkin seeds, almonds). My favorite combo is toasted walnuts and parsley.