YIELD: ABOUT 1 CUP (235 ML)
This pesto is in the Basics chapter because it’s so darn versatile. And it’s not just for tossing with pasta. Sure, you can use it to create a creamy pasta sauce, as in Creamy Pesto Tuna Pasta—but you can also use it on pizza (check out the Chicken Pesto Pizza or add it to egg dishes (try the Pesto Potato Frittata.
My recipe uses garlic oil in place of the traditional garlic cloves, and it’s absolutely packed with flavour.
LOW FODMAP SPINACH BASIL PESTO Recipe
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- 1/2 CUP (120 ML) EXTRA-VIRGIN OLIVE OIL
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- 4 CLOVES OF GARLIC, PEELED AND SMASHED, BUT KEPT WHOLE
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- 1 1/2 CUPS (45 G) BABY SPINACH LEAVES
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- 3/4 CUP (18 G) FRESH BASIL LEAVES
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- 1/2 CUP (70 G) PINE NUTS, TOASTED OR 1/4 CUP (36 G) SUNFLOWER SEEDS, TOASTED
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- 1/2 CUP (50 G) GRATED PARMESAN CHEESE (OPTIONAL)
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- 1/2 TEASPOON KOSHER SALT
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- 1/2 TEASPOON FRESHLY GROUND BLACK PEPPER
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- 1/2 TEASPOON LEMON ZEST
- 1 TABLESPOON (15 ML) FRESH LEMON JUICE
Heat the olive oil in a skillet over medium heat. Add the garlic and sauté until browned. Remove the garlic and discard. Let the oil cool to room temperature.
To a food processor, add the spinach, basil, pine nuts, Parmesan cheese (if using), kosher salt, black pepper, lemon zest, and lemon juice. Add 2 tablespoons (28 ml) of the cooled garlic oil. Process until almost smooth. With the processor running, slowly pour in the rest of the garlic oil. Scrape down the sides of the processor bowl if necessary and process again.
Use as desired immediately or freeze. To freeze, pour the pesto evenly into an ice cube tray. Wrap the tray in plastic wrap and freeze. Once frozen, remove the cubes from the tray and store in a heavy-duty plastic freezer bag. Use as needed.
