Low FODMAP Macadamia Pesto

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5 from 2 votes

Garlicky macadamia nut pesto that's low FODMAP, low histamine, and low oxalate!

Prep Time8

Cook Time2

Total Time10

Course: Lunch

Cuisine: American

Servings: servings

Calories: 19.51kcal

Author: Max

Ingredients

1 Cup fresh basil leaves lightly packed
3 Tablespoons garlic-flavored olive oil alt. regular olive oil
1 Tablespoon chopped green onion alt. 2 small cloves garlic
¼ cup macadamias
⅛ teaspoon sea salt

Instructions

Wash and dry your basil, then pluck only the leaves off into your cup, and add them directly to the bowl of your food processor.
Measure all the other 'dry' ingredients— chopped spring onions, macadamias, and salt— and add them to the food processor. Before adding any oil, pulse everything together 4 or 5 times, in 1- to 2-second spurts, to break up the leaves and begin grinding the macadamias.
Add the garlic olive oil and blend everything together for about 10 seconds, scraping down the sides of the bowl, and then blending for another 10-15 seconds until well-combined.
The bright green sauce should be mildly garlicky and all ready to use, though if it tastes too mild it probably just needs more salt for your palate (I swear iodized salt tastes like half as salty to me).

Notes

Types of Basil: Thai basil or holy basil won't work in this recipe, so make sure you're buying or growing "normal" basil, also called Italian, Genovese, or Sweet Basil (Ocimum basilicum).

Substituting Nuts: if you're not low fodmap, there are a ton of other low histamine nuts & seeds you could use in place of macadamias. I recommend checking out my pecan pesto or sunflower seed pesto, if you'd prefer either of those, otherwise pistachios or pumpkin seeds are also good options.

Making it "Saucier:" When I was a kid, my Mom would reconstitute "freezer pesto" with some skim milk, but if you want a runnier sauce, I recommend thinning it out with a touch of olive oil or coconut milk (though almost any plain-tasting fat would work).

Nutrition