Interstitial Cystitis Friendly Classic Pesto
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Learn more →Ingredients
6 servings
- ⅓ cup pine nuts
- 2 cups fresh basil leaves, packed
- 2 cloves garlic, peeled
- ½ cup finely grated parmigiano-reggiano
- 2 tbsp finely grated pecorino romano
- ½ tsp kosher salt, plus more to taste
- 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
Instructions
- 1
Toast the pine nuts in a small dry skillet over medium-low heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool for 2 minutes.
- 2
Combine the basil, garlic, toasted pine nuts, Parmigiano-Reggiano, Pecorino Romano, salt, and black pepper in a food processor. Pulse 8–10 times until the mixture is coarsely chopped and the ingredients are roughly combined.
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