Low FODMAP Scallion Basil Pesto
Bright, herby, and ready in minutes, this pesto is the kind of sauce that makes everything it touches taste better — pasta, grilled chicken, roasted vegetables, crusty bread, you name it. The trick to keeping it gut-friendly lies in two smart swaps: scallion greens stand in for onion or garlic cloves, delivering that sharp, savory backbone without the fructans, and garlic-infused olive oil brings all the garlicky depth you'd expect while leaving the problematic solids behind. Both substitutions are key — only the green tops of the scallions go in, and the oil must be strained clear of any garlic pieces. Beyond those details, the method is pure simplicity: a food processor, a slow drizzle of oil, and about three minutes of your time. Fresh basil, toasted pine nuts, finely grated Parmesan, and a squeeze of lemon round everything out into a pesto that's genuinely rich and complex. This batch serves six, so it's worth making ahead and keeping in the fridge all week — just press a layer of olive oil over the top to keep it vibrant and green.
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Learn more →Ingredients
6 servings
- 2 cups fresh basil leaves, packed
- ½ cup scallion greens (green tops only), roughly chopped
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- ⅓ cup pine nuts
- ½ cup finely grated parmesan cheese
- ¼ cup garlic-infused olive oil
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ¼ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
Instructions
- 1
Add the basil, scallion greens, pine nuts, and Parmesan to a food processor. Pulse 8–10 times until the mixture is coarsely chopped and no large leaves remain.
- 2
With the processor running, pour in the garlic-infused olive oil and extra-virgin olive oil in a slow, steady stream until the pesto comes together into a thick, slightly textured paste — about 20–30 seconds. Scrape down the sides once midway through.
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