50g pine nuts

large bunch of basil

50g parmesan (or vegetarian alternative)

120ml olive oil, plus extra for storing

30 ml garlic infused oil


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 adapted from: Good Food

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Low FODMAP and Gluten Free Recipes -  Pesto