Low-FODMAP Pesto Sauce & Zoodles

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Low-FODMAP Pesto Sauce & Zoodles
Serves 2
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Pesto Sauce
  1. ¾ cup fresh basil leaves
  2. ⅛ cup garlic-infused oil
  3. ¼ cup pine nuts
  4. ⅛ cup extra virgin olive oil
  5. ⅛ tsp sea salt
  6. ⅛ tsp pepper
  7. ½ cup freshly grated parmesan cheese
  1. 1 tablespoon olive oil
  2. 1 pound zucchini
Pesto Sauce
  1. Combine the basil, garlic oil, and pine nuts in a food processor and pulse until coarsely chopped. Add the olive oil, cheese, salt and pepper and process until all are fully incorporated and smooth.
  1. Purchase a tool like the Veggetti Spiral Vegetable Slicer and follow the directions.
  2. Heat olive oil in a large saute pan
  3. Add zucchini noodles and seasoning to pan
  4. Stir for 3-5 minutes until noodles are tender
  5. Serve with pesto sauce
  1. If you are freezing or planning on serving the pesto at another time, process everything but the cheese and put in an air-tight container. When ready to serve, process all ingredients again, adding the cheese and at least one tablespoon of olive oil to help moisten the sauce.