Garlic Free Pesto (Low Fodmap)
In addition to my current grain free, gluten free and dairy free lifestyle, I am also following a mostly low fodmaps diet. So, garlic is out. Even with these restrictions, I have found plenty of delicious, amazing, fresh foods and recipes. It may be surprising, but with a few changes or substitutions, many recipes can be adjusted and still be completely tasty and satisfying. In other words, I am not missing anything!
I find the summer season is the best time to find fresh basil to make my pesto. I really don’t bother making it during any other season. If I am lucky, what I make and freeze lasts through the winter.
In the photo below, I show the basil plant I plucked and stripped bare to make this recipe. It yielded exactly four cups of basil leaves. Once you cut the basil leaves off the plant, they do not grow back. It is a one-shot deal. The resulting Garlic Free Basil Pesto was so fresh tasting. I used raw walnuts (versus the traditional pine nuts) in this recipe as well.
I will admit I could eat this Garlic Free Basil Pesto straight as it is, but it makes a great sauce for meat (try grilled chicken), zoodles (spiralized zucchini noodles), salads, potatoes, spaghetti squash and more. How about slathering some on eggs? That sounds awesome!
Once you have made your pesto, simply store in an airtight container in the refrigerator for up to a week. If you won’t be using all right away, freeze in ice cube tray for the future. Then all you have to do is take out individually frozen pesto cubes, defrost in the fridge and use in your recipe or as a sauce. You will be amazed at how fresh it tastes.
What is your favorite way to eat pesto?
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Garlic Free Pesto (Low Fodmap). Summer is all about enjoying fresh herbs that are available. In this recipe, use fresh basil and with the combinations of flavors, I bet you don't miss the garlic. Paleo, Gluten-Free, Grain-Free, Dairy-Free.
- 4 cups fresh basil leaves
- 3/4 cup raw walnuts
- 3 tablespoons fresh lemon juice (Juice of one large lemon)
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon fine seasalt
- 1/4 teaspoon pepper (salt and pepper to taste)
Combine all ingredients in a food processor and blend for several minutes until your basil pesto becomes creamy.
Store in refrigerator for up to a week. Or consider freezing by filling ice cube trays.
Great as a sauce for meat, zoodles, salad, spaghetti squash, potatoes and more.
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