Description

Whether you're plucking the basil straight out of your garden in the summer or relying on your local grocery to stock the green herb in the cooler months, this fodmap-friendly Basil Walnut Pesto can be made in 5-minutes or less and is a year-round staple worth adding to your menu.

Ingredients

Scale

2 cups (78g) basil, firmly packed
1/2 cup (106g) extra virgin olive oil - OR - for those following a low-FODMAP diet you can use garlic-infused olive oil
3 garlic cloves (omit for low-FODMAP)
1/3 cup (40g) walnuts, chopped
1/3 cup (30g) shredded parmesan cheese
1/2 tsp sea salt
1/4 tsp cracked black pepper
1/4 tsp red pepper flakes
zest of 1 lemon + 1 tsp of lemon juice

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Instructions

Add all ingredients, except for the olive oil to a food processor fitted with the blade attachment. Pulse for about 1 minute, until ingredients are mostly broken down and gravelly.
With the food processor running, drizzle in the olive oil in a steady stream, pulsing until combined and desired smoothness is achieved.

Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Nutrition

Serving Size: 2 tbsp
Calories: 172
Sodium: 205 mg
Fat: 18 g
Saturated Fat: 3 g
Carbohydrates: 1 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 3 mg