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Low FODMAP Pesto sauce

Ingredients

50g pine nuts

large bunch of basil

50g parmesan (or vegetarian alternative)

120ml olive oil, plus extra for storing

30 ml garlic infused oil

Method

Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally.

Put into a food processor with the remaining ingredients and process until smooth, then season.

Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks.


Recipe from Good Food magazine

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