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.
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
A food processor
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.
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.