Low-FODMAP Herb and Sun-Dried Tomato Pesto; Gluten-free, Vegan

You are going to swoon over this gorgeous, delicious and versatile recipe for low-FODMAP Herb and Sun-Dried Tomato Pesto.

This low-FODMAP Pesto goes great on crusty low-FODMAP Focaccia, or spooned over a low-FODMAP hamburger or low-FODMAP turkey burger.  You can also enjoy it as an appetizer with low-FODMAP butter crackers at your next party.

Prep this low-FODMAP Pesto in advance, and freeze in ½ cup servings.  So easy!

You may also love my low-FODMAP Maple Egg Bread and low-FODMAP Potato Bun recipes.  Or check out over 300 more low-FODMAP recipes on the blog.

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Herb and Sun-Dried Tomato Pesto; Gluten-free, Vegan

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 16 or more

Serving size 1-2 tablespoons

Prep time: 10 minutes

Equipment: food processor

Ingredients

• 2 cups fresh parsley
• ¼ cup (30 g) sliced, toasted almonds, hazelnuts or whole pine nuts
  • If not already toasted, lay your desired nuts on a baking sheet and toast at 250F for 3-4 minutes for smaller nuts and at 300F for 5 minutes for larger nuts
• ¼ cup fresh oregano
• 2 tablespoons lemon zest (About 1 medium lemon)
• ¼ cup freshly squeezed lemon juice (About 1 medium lemon)
  • Suggest you zest the lemon prior to juicing if using the same lemon
• 2 tablespoons drained capers (check no added high-FODMAP ingredients and gluten-free if necessary)
  • Mine (Kroger Private Selection brand) contain: capers, water, distilled white vinegar and salt
• 2/3 cup olive oil
• ½ tsp salt
• ½ tsp black pepper
• 4 finely chopped sun-dried tomatoes  (about 20 g); dried or packed in olive oil, (check no added high-FODMAP ingredients or gluten, if necessary)
  • I couldn’t find sun-dried tomatoes in olive oil that didn’t contain garlic, so I used plain sun-dried tomatoes
  • If you use oil-packed tomatoes, then just press out the excess olive oil

Directions

• Combine parsley, nuts, oregano and lemon zest in food processor with steel blade and pulse until finely chopped
• Add capers and pulse again
• Add olive oil, lemon juice, salt and pepper and pulse until a sauce paste forms
• Stir in the finely chopped sun-dried tomatoes
• Best prepared a day in advance, refrigerate until use
• Lasts about 1 week in refrigerator