Low-FODMAP Basil Pesto

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Combine the basil, garlic infused oil, olive oil, pine nuts, and Parmesan in a food processor or a blender and process until well combined. Season to taste with salt and pepper. Add more oil. If you prefer a more liquid pesto for drizzling. Spoon into a bowl or a jar and cover with a thin layer of olive oil. Cover and store in the fridge for up to 5 days are in the freezer for up to 2 months.