Candida Diet Friendly Basil Pesto Compound Butter

Total time1 hr 15 min

Prep time15 min

Cook time0 min

Candida Diet Friendly Basil Pesto Compound Butter

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Ingredients

8 servings

½ cup (1 stick) unsalted butter, softened to room temperature
2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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1 cup fresh basil leaves, loosely packed
3 tbsp pine nuts, toasted
¼ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
1 tsp fresh lemon juice
¼ tsp fine sea salt
⅛ tsp black pepper, freshly ground
¼ tsp lemon zest (optional)

Instructions

1
Heat a small dry skillet over medium heat. Add the pine nuts and toast, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer immediately to a plate and let cool completely.
2
Combine the basil leaves, toasted pine nuts, garlic-infused oil, lemon juice, and lemon zest (if using) in a food processor. Pulse 8–10 times until the mixture is finely chopped and uniform, scraping down the sides once.

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