Low FODMAP & Dairy-Free Pumpkin Seed Pesto
Bright, herby, and gut-friendly, this simple pesto is made with fresh basil, pumpkin seeds, olive oil, and lemon juice. It’s the perfect sauce to add flavor to grain bowls, chicken, fish, vegetables, or even pizza - without the digestive discomfort that can come from traditional versions made with garlic.
Equipment
- Food processor
Ingredients
- 2 cups fresh basil leaves packed
- ⅓ cup pumpkin seeds
- ½ cup extra virgin olive oil
- 1 –2 tbsp lemon juice
- ¼ tsp sea salt or to taste
- if your not FODMAP sensitive, you can add 1–2 cloves garlic
Instructions
- Combine basil, pumpkin seeds, extra virgin olive oil, lemon juice, and sea salt in a food processor or high-speed blender. Blend until smooth, scraping down the sides as needed. Adjust seasoning to taste, adding more salt or lemon juice if desired.
- For those who are not sensitive to FODMAPs, you can also add 1 to 2 cloves of garlic for a more traditional flavor.
- Store in a sealed container in the refrigerator for up to 5 days, or freeze for longer storage.