I love pesto. And probably I am not the only one! For this Low FODMAP pesto with a crunch, I had this huge basil plant that needed to be trimmed and, using everyday staple ingredients I decided to make my version of pesto. Without garlic, of course, so it is Low FODMAP.
I used a sunflower seeds instead of expensive pine nuts and it turned out really well. They gave a bit of crunch to the pesto. Also grated Red Leicester cheese has been used and it did as good job. I think that grated cheddar would be nice as well.
Low FODMAP pesto with a crunch
Ingredients for a Low FODMAP pesto with a crunch:
A bunch of fresh basil6 g sunflower seeds1/4 cup olive oil1 tbsp. Lemon juice1/4 cup Red Leicester cheese, grated3 spring onions, green part onlysalt, to taste
This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner. Find interesting articles about Nutrition, IBS and FODMAP on her blog.
Instructions to make a Low FODMAP pesto:
Freshly grate the Red Leicester cheese. Roughly chop the spring onions.
Place all of the ingredients in a blender or, alternatively, use a pestle and mortar. Blend to a smooth paste. The sunflower seeds will leave a bit of crunch.
Serve with a gluten free pasta. Decorate with a fresh basil leaves.
For more vegetarian dishes, check this link.
Low FODMAP pesto with a crunch
Equipment
- blender
- a pot to cook pasta
Ingredients
- A bunch of fresh basil
- 6 g sunflower seeds
- 1/4 cup olive oil
- 1 tbsp. Lemon juice
- 1/4 cup Red Leicester cheese grated
- 3 spring onions green part only
Instructions
- Freshly grated the Red Leicester cheese. Roughly chop the spring onions.
- Place all of the ingredients in a blender. Whizz to a smooth paste. The sunflower seeds will leave a bit of crunch.
- Serve with a gluten free pasta. Decorate with a fresh basil leaves.
