Low-FODMAP Basil Pesto

7 5 709
Ingredients Minutes Calories
Prep Cook Servings
5 min 0 min 2
Low-FODMAP Basil Pesto
Health Highlights

Ingredients


1/4 cup Pine nuts, dried
2 cup Basil, fresh
1/2 cup Extra virgin olive oil, garlic-infused (see recipe)
1/2 cup Parmigiano-Reggiano (or Pecorino Romano)
1/4 dropperful (28 drops) Ginseng extract (*optional)
1 dash Black pepper (Freshly ground; to taste)
1/4 cup Lemon juice

Instructions


  1. Toast pine nuts in a small skillet over low heat, stirring frequently and taking care not to burn (see picture below).  Cool to room temperature.
  2. Add basil, garlic-infused olive oil, cheese, pine nuts, ginseng extract and a few turns of freshly ground black pepper to the food processor or blender.  Blend until smooth. 
  3. Taste and adjust seasonings as necessary.
  4. Transfer pesto to a container and if not using it immediately, squeeze fresh lemon juice on top. Lemon juice acts as a natural preservative to keep the pesto bright green. 

 

Notes:

Quick Tips:

Storage:
Keeps refrigerated for 4 days. It also freezes well but will lose some of the bright, fresh flavor.

Nutritional Highlights:

Ginseng
Adaptogen that supports working memory, reaction time, calmness, and immune system




Nutrition Facts

Per Portion

Calories 709
Calories from fat 645
Calories from saturated fat 122
Total Fat 72 g
Saturated Fat 13.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 11.0 g
Monounsaturated Fat 44 g
Cholesterol 22.3 mg
Sodium 164 mg
Potassium 272 mg
Total Carbohydrate 5.3 g
Dietary Fiber 1.4 g
Sugars 1.4 g
Protein 11.5 g

Dietary servings

Per Portion


Fruit 0.2
Meat Alternative 0.5
Milk Alternative 0.5

Energy sources


Pygal3%387.21377098949193107.5470183006253191%390.68800493510633282.09666497924677%362.18811059713425109.0767837199975591%7%CarbohydratesFatProtein

Meal Type(s)

Appetizer
Lunch
Main
Side
Snack




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