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The nourished coeliac

A healing journey

AIP courgette and basil pesto

6/8/2016

3 Comments

 
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Pesto (AIP, low FODMAP, low histamine)

This adaptation of pesto is so simple but packed with flavour and the perfect addition to my AIP meatballs, as a salad dressing or drizzled over some grilled fish or chicken.

Serves 4
​
Ingredients:

Two medium courgettes, sliced into discs.
2/3 cup of extra virgin olive oil plus one tablespoon for cooking the courgette.
1/3 cup garlic oil
60 grams of chopped fresh basil
A good pinch of sea salt

Equipment:

A food processor
Frying pan

Method:

Gently fry the courgette discs in a tablespoon of olive oil over a low heat until softened and starting to brown slightly. Do not over cook them. You want them to have a bit of bite still in the absence of pine nuts.

Add the courgettes to your food processor with the basil, olive oil, garlic oil and salt. Blitz these in your blender until the courgettes are fully incorporated and you have a thick liquid paste.

This is ready to serve straight away or can be kept chilled for a few days. Stir well when removing from the fridge as the oil will separate.

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3 Comments
Cheryl
12/6/2022 20:10:52

No way this serves 4, that would be 1/4 cup oil per person, can you please confirm?

Reply
Andrea
19/6/2022 21:15:27

Hi:) Can the pesto be frozen? Thank you

Reply
Shania Mathews link
23/10/2023 09:10:33

Appreciate yyou blogging this

Reply



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    Emma Carter

    This blog tells an ongoing story about me and my journey back to health and happiness. A boho soul always looking for my next European adventure. I am a Coeliac, Yogi,  paleo advocate, dreamer, Bon jovi connoisseur, sun worshipper, snuggly jumper wearer and wife to my lovely Paulie.

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