Low FODMAP Greek Oregano Pesto
Pesto is one of those condiments that makes everything taste more alive — and this herby, garlicky version is no exception. The tricky part with traditional pesto for anyone managing a sensitive gut is the garlic, which is usually the first and biggest offender. Here, garlic-infused olive oil does all the heavy lifting flavor-wise, delivering that deep, savory backbone without the fructans that cause problems, since FODMAPs simply don't transfer into oil. Fresh oregano takes center stage alongside flat-leaf parsley, giving the sauce a bright, almost floral intensity that feels distinctly Mediterranean. Walnuts stand in for the classic pine nuts and bring a buttery richness, and at the per-serving amount used here, they sit comfortably within safe thresholds. A hit of fresh lemon juice and zest keeps everything lifted and vibrant, while finely grated Parmesan ties it all together with a salty, umami depth. The whole thing comes together in a food processor in under ten minutes and makes six generous servings — toss it with pasta, spread it on grilled chicken, or swirl it into soup.
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Learn more →Ingredients
6 servings
- 1 cup fresh greek oregano leaves (or regular fresh oregano), loosely packed
- 1 cup fresh flat-leaf parsley leaves, loosely packed
- ⅓ cup walnut halves
- ⅓ cup finely grated parmesan cheese
- ¼ cup garlic-infused olive oil
- 2 tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp salt, or to taste
- ¼ tsp black pepper, freshly ground
- 1–2 tbsp extra-virgin olive oil, for thinning (optional)
Instructions
- 1
Add the oregano, parsley, and walnuts to the bowl of a food processor. Pulse 8–10 times until the mixture is coarsely chopped and no large leaves remain.
- 2
Add the Parmesan, lemon juice, lemon zest, salt, and black pepper. Pulse another 5–6 times until combined.
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