Pasta and pesto. Two of my old dear friends.
Like most of us low fodmappers, I had to kiss those two friends goodbye when I started the diet, due to the fact that when combined, they create a fructan-filled recipe for disaster – literally.
I don’t just miss pasta and pesto because it was tasty, I often pine (nut) for it because it’s a convenient meal choice when you’re in a hurry, being indecisive, or are low on ingredients and inspiration. That’s why pasta and pesto are old dear friends.
Last night I resolved to resurrect them in my diet – and having made my own pesto, I can’t believe I hadn’t done it sooner.
You’ll need a mini chopper or food processor for this recipe!
YOU WILL NEED: (makes one small jar)
A handful of nuts (I used Brazil nuts – but you could use almonds or a smaller amount of toasted pine nuts)
Two handfuls of rocket
A handful of fresh basil
A handful of Parmesan
4 tbsp olive oil
1 tbsp garlic oil
zest and juice of half a lemon
A pinch of sea salt
Pop all your ingredients in your food processor, in stages if necessary and blitz until smooth. The pesto will have a grainy texture – you can keep going if you like but I think it’s better this way!
And hey presto, pesto!
No garlic, no sugar, NO FODMAPS!
My favourite thing about making your own pesto is the variety of flavours waiting to be whizzed up! I made a sundried tomato and almond one, too. That one turned out more like a concentrated paste – you can add water to thin it out, although it also works to just stir through cooked pasta with some of the cooking water reserved. Play around, tasting as you go, and once your happy stir through gluten free pasta. Will keep in the fridge for up to a week. Delicious!