Low FODMAP Basil Pesto Vinaigrette
Bright, herby, and deeply savory, this basil pesto vinaigrette is the kind of dressing that makes a simple salad feel like something special. The key to keeping it gut-friendly is garlic-infused olive oil — you get all that rich, aromatic flavor without the fructans that come from using actual garlic cloves. Packed fresh basil, toasted pine nuts, finely grated Parmesan, and a bright hit of lemon juice and white wine vinegar all come together in under a minute of blending. A touch of Dijon mustard helps emulsify everything into a smooth, pourable consistency that clings beautifully to greens, grains, or roasted vegetables. It makes 8 servings and keeps in the fridge for up to 5 days, so you can meal-prep a jar on Sunday and have a restaurant-worthy dressing ready all week. Just give it a good shake before each use and you're good to go.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 1 cup fresh basil leaves, packed
- ¼ cup pine nuts
- ¼ cup finely grated parmesan cheese
- 3 tbsp garlic-infused olive oil
- 3 tbsp extra-virgin olive oil
- 3 tbsp white wine vinegar
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- ½ tsp kosher salt
- ¼ tsp black pepper, freshly ground
- 1–2 tbsp water, to thin (optional)
Instructions
- 1
Add the basil, pine nuts, Parmesan, garlic-infused olive oil, extra-virgin olive oil, white wine vinegar, lemon juice, Dijon mustard, salt, and pepper to a blender or food processor.
- 2
Blend on high until smooth and uniformly green, about 30–45 seconds, scraping down the sides once halfway through.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!