Fresh basil pesto



Prep time: 5 mins

Difficulty easy








  • 1 bag fresh basil
  • 1 bag chives
  • 5 tablespoons Parmesan flakes
  • 4 tablespoons olive oil
  • 4 tablespoons lemon juice
  • 2 tablespoons water
  • 2 tablespoons pumpkin seeds
  • Pinch salt and pepper



  • Add all the ingredients to a food processor and blend until a smooth paste forms. (Tip: blend, scrape the sides down and blend again to make sure everything is smooth)
  • Store in an air tight jar and keep in the fridge.


When I first began my FODMAP friendly lifestyle I reaaaaally missed pesto. Unfortunately the shop bought versions tend to be packed full of garlic, which for me is a big NO! This home made alternative was a huge revelation, it takes minutes to make and tastes heavenly. Packed full of fresh ingredients it is so full of flavour, I love to eat it stirred into big bowl of gluten free pasta. Be sure to store it in the fridge, it will stay fresh in there for a week or so…. if it lasts that long !


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