Low FODMAP Pesto

A low FODMAP pesto that is quick and easy to make. Serve with wheat-free pasta or with grilled chicken.



  • 2 handful of fresh basil
  • Pinch salt
  • 4 tbsp garlic-infused oil
  • A handful of pinenuts
  • 90g parmesan


  1. Heat a small frying pan over a low heat. Add the pinenuts and cook until golden, shaking occasionally.
  2. Put into a blender with the basil, garlic-infused oil, and salt.
  3. Grate the cheese and add to the blender and mix. Do not over blend.
  4. Pour the pesto into a jar and cover with a lid. Store in the refrigerator for 4 days.


Keywords: Low FODMAP