This Paleo Whole30 Basil Pesto also happens to be low fodmap, but still big on flavor! Made with fresh basil, pine nuts, and garlic oil, it is easy and so delicious! Gluten free, vegan, dairy free, and low carb.
Pesto- it’s so easy to make and way better than store bought! I’ve actually never found a low fodmap one because garlic is such a key component. Garlic oil is used in place of fresh so you get all the flavor and none of the digestive issues.
If you have never made your own pesto then you are truly missing out! It only takes a few ingredients and a couple minutes until you have a creamy, bright sauce. This sauce is a great way to add lots of flavor during a Whole30 or just your paleo lifestyle.
Let’s talk about the simple ingredients:
Fresh Basil– this is the star ingredient. It adds flavor, freshness, and color. It’s also perfect for summer because you may have some in your garden or found locally at the farmers market.
Pine Nuts– these are the traditional nut used. They are tender and make for a creamy sauce. They can be expensive and the place I’ve found them the cheapest is Costco. HERE is another brand that is a good price. One bag does go a long way, so keep that in mind!
Garlic Oil– this adds great garlic flavor and keeps it low fodmap.
Avocado Oil– this is a mild tasting oil that works perfectly for this sauce.
Salt– every good sauce needs to be salted properly. Real Salt is what I always use.
Lemon Juice– I admit that I don’t always use this because I forget. It’s still good without it, but with it it adds a nice lightness.
I use an immersion blender to make this- it’s affordable and it’s the easiest to clean up.
You will love this easy, quick sauce. Try it on zucchini noodles, chicken, meatballs, or whatever else you like!
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Paleo Whole30 Basil Pesto
- 2 cups fresh basil
- 1/3 cup pine nuts
- 1/4 cup garlic oil
- 1/4 cup avocado oil
- 1/2 teaspoon salt
- 1-2 tablespoons lemon juice
- In a medium glass measuring cup or mason jar, add basil, pine nuts, garlic oil, avocado oil, salt, and lemon juice.
- Using an immersion blender, blend until smooth. This should only take about 1 minute. Store in a jar in the fridge.
- Keeps for 1-2 weeks.
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