Fresh, bright and incredibly satisfying – you won’t be missing the garlic in this low FODMAP pesto recipe thanks to the fresh chives!
Original recipe shared on October 2, 2015 – updated August 12, 2024 with improved photos, recipe, tips and ingredient explanations.
⭐Low FODMAP Pesto⭐
- Garlic Free: Instead of garlic cloves, this recipe uses fresh chives to infuse a subtle fodmap-friendly garlic flavor. It’s simple, convenient and super effective.
- Vegan Option: Use nutritional yeast in place of parmesan cheese to impart a savory, cheesy flavor.
- Versatile Use: Spruce up your favorite dishes with a dollop of pesto. Mix into gluten-free pasta, soups, salads, on pizzas in sandwiches and more!
Pesto Ingredients
This recipe follows the general formula of a classic basil pesto with fodmap friendly ingredients: fresh herbs, nuts, citrus, salt and oil. The main standout is the addition of fresh chives and the omission of garlic.
- Basil & Chives – Use both fresh basil and chives. You’ll need about 1 cup chopped chives and 1/2 cup of fresh basil.
- Pine Nuts – Use about 1/4 cup of pine nuts, toasted or un-
- toasted. You can also swap pine nuts out for other fodmap friendly nuts and seeds (sunflower seeds, pumpkin seeds, walnuts, etc).
- Nutritional Yeast or Parmesan – Use nutritional yeast for a vegan option. If you want this vegetarian friendly but not dairy free, make sure to choose a vegetarian friendly parmesan (technically parmesan is not vegetarian).
- Lemon Juice & Salt – Use fresh lemon juice and flaky sea salt or kosher salt if possible.
- Olive Oil – Choose a quality extra virgin olive oil for best results.
More FODMAP Friendly Essentials
Recipe Steps
- Add everything except for the oil to food process or blender.
- Pulse ingredients together until a chunky paste forms. Stop the blender and scrape down the sides of the bowl or blender as needed.
- Drizzle the oil into the pesto while the motor is running in a steady stream. Working the oil in gradually with the blender on will help it mix into the sauce to create a emulsion (meaning it’s less likely to separate later).
- Taste and season as you see fit.
Serving Suggestions
- Mix into pasta for a quick and easy dinner.
- Spread over chicken or fish for a healthy meal.
- Dolloped over pizzas and flatbread for an extra boost of flavor.
- As a cracker or veggie dip
More Delicious Low FODMAP Recipes
- One Pot Low FODMAP Chicken And Rice (Khichdi Inspired)
- Ricotta Zucchini Fritters & Tomato Caper Salsa
- Peanut Cucumber Chicken Salad
- Chopped Chicken & Raspberry Salad
- Low FODMAP Chili With Pumpkin & Sausage
Enjoy!
Let me know if you try this low fodmap friendly pesto recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Recipe
Low FODMAP Pesto
Yield:
a little over 1 cup
Prep Time:
10 minutes
Total Time:
10 minutes
A bright, savory and herby garlic-free pesto - suitable for those needing to stick to a low fodmap diet!
Ingredients
- 1 cup fresh chives (50g)
- 1/2 cup fresh basil (25g)
- 1/4 cup pine nuts (35g)
- 1/4 cup nutritional yeast or grated parmesan (30g)
- 2 tbsp fresh lemon juices (30ml)
- 3/4 tsp salt + more to taste
- 1/2 cup extra virgin olive oil (120ml)
Need help converting to weights? Check out my cups to grams Conversion Guide.
Instructions
- Add fresh herbs, pine nuts, nutritional yeast or parmesan, lemon juice and salt to the bowl of a food processor or blender. Blend or pulse until the ingredients are all finely chopped and well combined. Stop and scrape down the sides of the bowl as needed.
- With the blender running on a medium speed, pour the the olive oil into the blender in a slow and steady stream.
- Blend until you reach your desired consistency. If desired, add an addition 1-3 tablespoons oil for a thinner pesto sauce.
- Taste and season with more salt as needed. Use fresh pesto as desired or transfer to an airtight container for later.
Notes
- Store it: Transfer to an airtight container and keep in the fridge up to 1 week.
- Freeze it: pour leftover sauce into an ice cube tray and freeze until solid. Once frozen, pop out of the tray and transfer to a freezer safe storage bag or container and keep frozen up to 3 months.
- Garlic-Infused Oil: For a stronger garlic flavor you can use garlic-flavored oil. Just make sure the oil is entirely free of garlic pieces.
Nutrition Information
Yield: 10
Serving Size:
2 tablespoons Calories: 147Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 201mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 2gThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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!