While this pesto is garlic and dairy free, it’s adapted from the fabulous pesto recipe we learned while my husband and I traveled to Italy for our honeymoon. One taste of this fresh, herby sauce takes me right back to the rustic and beautiful Cinque Terre.
Today is one of my favorite days of the month…Recipe Redux day!
To read a little bit more about what The Recipe Redux is check out my very first post with The Recipe Redux about low FODMAP vegetable broth.
This month’s theme was Fresh from the Garden.
The season of bountiful produce has arrived. Whether your produce comes from the farmers’ market, a CSA share, or a plot of dirt out back, show how you are using fresh July fruits or veggies. And if you have gardening successes – or failures – please share!
With summer produce in all it’s glory, this theme should have been easy…right?! Well…not for me! I’ve mentioned it before, but I am not very gifted when it comes to gardening. I adore fresh vegetables from the garden for the truly unique flavor they bring to a meal, but I haven’t quite figured out how to get MY garden to grow.
That being said, when my mom visited back in June she helped me start a little herb garden and 2 of the 6 herbs I planted look wonderful!
Basil (started from seeds)
Chives (started with a sprout)
You can see in the chive picture that the other herb containers really don’t have much going on. I’m ok with that! Basil and chives are GREAT to work with 🙂
Maybe it’s because Brian and I just celebrated our second wedding anniversary, but I’ve totally had travel, Europe and Italy on the brain…
One of the BEST things we did while honeymooning in Italy was take an Italian cooking class. Everything about it was amazing, and we were lucky enough to take the wonderful recipes home with us. The recipe we use most often?
We made some of our pesto in Italy with a mortar and pestle!
Now, pesto is absolutely delicious, but it’s definitely not low FODMAP. Garlic is the culprit of making this wonderful sauce not so FODMAP friendly.
So, I totally had Italy on the brain and my small herb “garden” is full of basil and chives. It was very clear to me that I needed to whip up a batch of low FODMAP pesto using fresh basil and chives 🙂
Another thing to take note of when making this pesto is the fact that I used walnuts rather than pine nuts.
While my traditional Italian pesto recipe calls for pine nuts, Danielle (our fabulous cooking instructor) made it very clear that it was difficult to find pine nuts of good quality in the states. She told us that they needed to be from either Spain or Italy to really do the trick in pesto. Unfortunately I have not had any luck finding good quality pine nuts. I know that walnuts also have a very neutral flavor and they are high in magnesium, phosphorous, omega-3’s, and antioxidants, so I thought they would be the perfect addition to this low FODMAP pesto.Delicious homemade pesto made with low FODMAP ingredients! Click To Tweet
This sauce would be fantastic over zucchini noodles, your favorite protein, roasted vegetables, you name it! 🙂 Enjoy!
- 2 cups basil, washed and patted dry with towel
- ⅓-1/2 cup roughly chopped chives
- ¼-1/3 cup evoo
- 3 Tbsp walnuts
- 1 tsp salt (or to taste)
- 1 Tbsp nutritional yeast
- Add washed basil leaves to food processor fitted with sharp S-blade. Process until finely chopped.
- Add roughly chopped chives and salt to the food processor and process until finely chopped.
- Slowly add ¼ cup of extra virgin olive oil and walnuts to the food processor and process until smooth. Add extra oil if needed to reach desired consistency.
- Add 1 tablespoon of nutritional yeast and process until combined.