Interstitial Cystitis Friendly Blender Pesto
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Learn more →Ingredients
6 servings
- 2 cups fresh basil leaves, packed
- ½ cup pine nuts
- ½ cup finely grated parmesan cheese
- 2 cloves garlic, peeled
- ½ tsp kosher salt
- ¼ tsp black pepper
Ingredient noteBlack pepper can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/16 tsp per serving) is likely tolerated by many. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ½ cup extra-virgin olive oil
- 1–2 tbsp lemon juice (optional)
Can be omittedlemon juice
Instructions
- 1
Add the basil, pine nuts, Parmesan, garlic, salt, and black pepper to the blender. Pulse 8–10 times until the mixture is coarsely chopped and the ingredients are roughly combined.
- 2
With the blender running on low, slowly pour in the olive oil in a thin, steady stream until the pesto is smooth and uniform, scraping down the sides once if needed. The finished pesto should be thick enough to hold its shape on a spoon but loose enough to stir easily.
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