Low FODMAP Basil Pesto Caprese Skewers
These little skewers are the kind of appetizer that disappears from the platter before you even sit down — bright, fresh, and just elegant enough to feel special without any real effort. The homemade pesto is the star here, built from fragrant basil, toasted pine nuts, Parmesan, and a squeeze of lemon, all blended into a loose, spoonable sauce that coats every bite. The key move for keeping this gut-friendly is swapping regular olive oil for garlic-infused olive oil, which delivers that savory depth without the fructans that make traditional pesto a problem. Portion-conscious choices throughout — from the cherry tomatoes to the mozzarella balls — mean you get a full, satisfying serving of six skewers without pushing past safe thresholds. Assembly is genuinely simple: thread, drizzle, finish with a pinch of flaky salt, and you're done. This recipe makes six servings, so it's a natural fit for a dinner party spread or a weekend gathering where you want something crowd-pleasing that won't leave anyone feeling rough afterward.
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Learn more →Ingredients
6 servings
For the pesto
- ¼ cup garlic-infused olive oil
- 2 cups fresh basil leaves, packed
- 3 tbsp pine nuts
- ¼ cup parmesan cheese, finely grated
- 1 tbsp lemon juice, freshly squeezed
- ¼ tsp salt
- ¼ tsp black pepper
For the skewers
- 18 cherry tomatoes
Ingredient noteA serving of up to about 5 cherry tomatoes is low in FODMAPs. This recipe contains only about 3 tablespoons of cherry tomato per serving, making it likely fine for most people. If you prefer to always avoid cherry tomato, please tap it and change its rating to Red.
- 18 fresh mozzarella balls (ciliegine or bocconcini), drained
- 18 fresh basil leaves
For serving
- flaky sea salt, for finishing (optional)
- extra virgin olive oil, for drizzling (optional)
Instructions
- 1
Combine the basil leaves, pine nuts, Parmesan, lemon juice, salt, and black pepper in a food processor. Pulse 8–10 times until the mixture is coarsely chopped.
- 2
With the processor running, stream in the garlic-infused olive oil in a steady pour until the pesto comes together into a loose, spoonable sauce, about 20–30 seconds. Scrape down the sides and pulse once more to incorporate. Taste and adjust salt if needed.
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