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–+ servings
Basil Pesto

Low Histamine Pesto

This bright and flavorful pesto makes a great snack, appetizer, or addition to a meal. And it freezes well.
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 4
Calories 228 kcal

Equipment

Ingredients
  

Instructions
 

  • Wash your basil gently in cold water and set it aside.
  • Add the nuts to a food processor or high speed blender. Process until the nuts are well chopped.
  • Add the basil, garlic, and salt to food processer or blender. Pulse until the basil is finely chopped if using a food processor. If using a blender, you may need to add the olive oil first to get it to blend.
  • Add in the Kasandrinos extra virgin olive oil.
  • Optional: Add lemon juice or camu camu powder.
  • Pulse or blend until everything is well combined but not completely smooth.
  • Freeze leftovers immediately. And enjoy the rest!

Notes

  • For lower FODMAP—omit garlic and substitute 1 to 2 teaspoons of Garlic Infused Olive Oil for equal amounts of Kasandrinos Olive Oil. 
  • Nuts—Swap out ½ cup of macadamia nuts or pistachios for the pecans, if you prefer.
  • A blender will tend to give you a smoother pesto. Some people like it that way, others like a little more texture. 
  • Thin this pesto out with some more olive oil or a little water and you can use it as a salad dressing!

Nutrition

Nutrition Facts
Low Histamine Pesto
Serving Size
 
36 g
Amount per Serving
Calories
228
% Daily Value*
Fat
 
24.1
g
37
%
Saturated Fat
 
2.8
g
18
%
Trans Fat
 
3.7
g
Cholesterol
 
6
mg
2
%
Sodium
 
465
mg
20
%
Potassium
 
76
mg
2
%
Carbohydrates
 
2
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
3
g
6
%
Calcium
 
11
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword gluten free, low FODMAP, low histamine, low lectin, medium oxalate
Tried this recipe?Let us know how it was in the comments below!