Description
A simple low FODMAP red pesto with sundried tomatoes and grilled bell pepper. Delicious with pasta, in a salad or on a cracker. Gluten-free and low lactose.
Ingredients
Scale
- 50 g sundried tomatoes
- 150 g grilled red bell pepper from a jar
- 2 tbsp pine nuts
- 20 g grated parmesan cheese
- 15 g fresh basil
- 2–3 tbsp extra virgin olive oil (or garlic-infused olive oil)
- Pepper and salt
- Immersion blender or food processor
Instructions
- Heat a pan and roast the pine nuts for 2 minutes on medium heat in a dry pan. Keep an eye on them and shake them often, so they don’t burn.
- Put all ingredients, except for the olive oil, pepper and salt, in the food processor and blend until a smooth mixture.
- Season with pepper and salt. Add 2 tablespoons olive oil and blend again until the olive oil is mixed in. If the pesto is too thick, you can add some extra oil.
Notes
Note that red bell pepper has been retested in 2022 and is now limited low FODMAP. Therefore I don’t advise making this recipe when you are still in the elimination phase. See the explanation above the recipe card.
- Prep Time: 15 min
- Category: Spreads & sauces
- Method: Food processor
- Cuisine: Italian
