A garlic free, low FODMAP pesto made with chives and basil for the perfect IBS friendly sauce. Vegan & Paleo
If you would have told me a year ago that I’d ever think of making a garlic free pesto I would have declared blasphemy and told you that you’re out of your mind. I looove garlic. I come from a garlic loving family. Pesto and garlic go hand in hand – you can’t have one without the other. It’s like taking the tomatoes out of a marinara sauce – oh wait, I did that too! Apparently all bets are off with me and my food preparation.
And yet, as is often the case, here I am eating my own words to share with you this garlic free, low FODMAP pesto. As much as I love my garlic, I can honestly say that I don’t miss a single thing in this sauce. In place of where I would normally use garlic, I swapped it out for chives to get that sharp, onion-y taste. Not only is this garlic free, but I also subbed the traditional parmesan with nutritional yeast to get that cheesy taste. If dairy isn’t an issue for you then feel free to use the real stuff.
As much as I love garlic, I’ve grown to view it in a different light this past year. When you’re forced to cook without something that is relied upon so heavily, you find ways to do without. Sometimes experimentation works, and sometimes it doesn’t. As frustrating as I found it to cook without it, I know cooking this way has made me a better cook in the long run. There’s actually a really interesting article about an Italian born chef who moved to Toronto to start his own restaurant. During the first 12 months of his restaurant, his staff were forbidden to use any garlic of any kind. The second year, they were allowed to use garlic infused oil. Finally after 2 years, his chef’s were allowed to cook with garlic after they had “learned how to use garlic in the right way”.
Full disclosure, we’ve actually started introducing garlic and a few other high FODMAP foods back into Mike’s diet these past couple of weeks. Since he started following the Specific Carbohydrate Diet (basically no starches and grains) he’s been tolerating foods that were previously off limits sooo much better. Avocados, full fat coconut milk, dates and blackberries are back on the table. Even eggs were an issue for a while, but he’s having those again now much to my excitement. However, we don’t want to push the boat too far out from shore so we’re really just dipping our feet in the water at the moment. Even though he has been able to eat small bits of garlic without issue, I’m still preparing him mostly FODMAP free foods. It’s been a lot of trial and error, but I feel like we’re making progress with his diet.
Finally.
You can also easily substitute the extra virgin olive oil in this recipe for a garlic infused olive oil – just make sure that it is one that doesn’t have bits of garlic floating around to keep it low FODMAP.
Low FODMAP Pesto
A garlic free, low FODMAP pesto made with chives and basil for the perfect IBS friendly sauce. Vegan & Paleo
Ingredients
- 1 cup | 48 grams chopped chives
- 1/2 cup | 24 grams fresh basil
- 1/2 cup | 120 ml extra virgin olive oil*
- 1/2 cup | 35 grams pine nuts
- 1/4 cup | 25 grams nutritional yeast or grated parmesan
- a squeeze of lemon juice
- salt to taste
Instructions
- Add all of your ingredients to a blender or food processor and process until you get your desired, pesto consistency. Season with salt and serve.
Notes
*you can also use garlic infused extra virgin olive oil
Sally says
This is great! How long can I leave it in an airtight container in the fridge for?
Sarah says
Hi Sally, I hope you like it! You should be able to keep it in the fridge for a couple weeks. If the oil separates at just stir it back in and it should still be alright
Megan @ A Dash of Megnut says
This looks so good Sarah! I love the addition of the chives in there! I bet it gives it a ton of flavor!
Sarah says
Thanks, Megan! I’ve got a new found love for chives lately
Willow says
I love to experiment with different pestos, but I have not tried chives yet. It sounds like a great addition to a pesto.
Sarah says
Chives in pesto are amazing! I’m also liking to try different pestos as well – so many amazing flavors!
Gabriel @ The Dinner Special podcast says
I think it’s so awesome that you’re figuring a way to get similar flavours without using ingredients that you’re familiar with. I am a HUGE garlic lover but since reading this, I will definitely try chives to switch things up a bit (and keep things fun and interesting)!
Sarah says
It’s been interesting trying to work without, but I think I’m a better cook for having to do without….still love garlic though!
Susan says
Too add the garlic flavor, try using garlic infused olive oil.
Chris @ SimpleFood365 says
That looks really wonderful! Gonna have to try this one!
Sarah says
Thanks, Chris – hope you love it as much as we did!
Jessica says
I love pesto, but for some reason I never think to make it! This looks so bright and refreshing and I’m sure you don’t even miss the garlic. Yum!!
Sarah says
You should definitely try making your own – once you do you’ll never go back. Thanks, Jessica!
lindsay Cotter says
love the Low FODMAP version.we are always looking for more FODMAP diet recipes! YUM!
Sarah says
Thanks, Lindsay! Hope you like it!
Christine | Vermilion Roots says
I was on the Low-Fodmap diet for about a year. It was difficult, but I got better, and have since become more mindful of what I eat. I love nutritional yeast. Don’t miss cheese at all.
Sandi (@sandigtweets) says
You have me so intrigued…no garlic. I definitely will need to try this.
Sarah says
Haha, I know how you feel – garlic without pesto still sounds strange to me. I was pleasantly surprised when I realized that this still worked as a less garlicky pesto. Hope you like it as much as we did!
Jenn says
Pesto is one of my favorite things. I have a weird reaction to pine nuts, unfortunately, so I always sub for pumpkin seeds. But I love that you added chives…I’ve never thought of that and I love them!
Sarah says
Ooh, I like your idea to add pumpkin seeds! I’m going to try that out – thank you!