Low FODMAP Recipe - Pesto Pasta -  Gluten free recipe
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50ml (2fl oz) extra virgin olive oil

Zest and juice of ½ a lemon

40g (1½oz) grated parmesan (optional)

1 tbsp garlic infused oil

40g (1½oz) toasted pinenuts

Large handful of finely chopped basil

400g (14oz) gluten free pasta to serve (we used gluten free tagliatelle)


Mix together 50ml (2fl oz) each of extra virgin olive oil and water, 1 tsp garlic oil, the zest and juice of ½ a lemon, 40g (1½oz) grated parmesan, 40g (1½oz) toasted pinenuts and a large handful of finely chopped basil.

Check seasoning and stir into hot cooked gluten free pasta. Garnish with basil and grated parmesan.

Serve with gluten free pasta ribbons. We used 400g (14oz) dried gluten free tagliatelle.

Recipe adapted from: Good Food

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