
03/10/2023
It can feel a little isolating to have to avoid foods to prevent your IBS symptoms, but I have long worked to adapt my favorite recipes to suit my gut. But I also cook for my family of four, and want to make my life easier...
Yesterday, I made a huge batch of pesto from our greenhouse basil to freeze for winter storage. I make as much of this as I can every year.
Pesto normally has parmesan cheese and garlic in it. Dairy doesn't work for my gut, even after healing SIBO, so I avoid it. And garlic is high in Fructans, a FODMAP.
But if you are sensitive to either one of those ingredients, guess what?
Pesto still tastes good without them! Basil is the star ingredient anyway!
And remember, even if you're FODMAP sensitive, a small amount of garlic in a large batch of pesto might actually be ok for you. Experiment to find your ideal amount (0-some!)
Blend up:
* 4 cups basil leaves
* 3/4 cup olive oil (organic if possible)
* 1/4 tsp salt
* a tiny clove-1 clove garlic (optional)
* 2 Tbsp sunflower seeds or pine nuts
* (optional if not sensitive) 1/2 cup parmesan cheese
If you're cooking for a family that doesn't share all your weird gut needs, you can also make this pesto without dairy, and simply let your family members add their own parmesan and garlic to their pasta directly if they aren't sensitive!
I serve on gluten-free (low FODMAP) rice pasta (I like the Jovial brand of brown rice pasta).
Living with food sensitivities can be inclusive AND delicious, with just a little bit of adjustment.