Classic Pesto with a Low Histamine Vegan Makeover
This low histamine pesto recipe brings the beloved basil pesto back to your table. This pesto recipe is not only safe for those with histamine intolerance but also is a wonderful vegan pesto, ensuring vegans and low histamine homies can belly up to the table together.
Equipment
- Food Processor or Blender
Ingredients
- 2 cups Fresh Basil lightly packed
- 2 tbsp Distilled White Vinegar
- 1/4 cup Brazil Nuts about 6 nuts
- 1/4 cup Olive Oil
- 2 cloves Garlic Optional Add-in: Test Your Tolerance
- Salt to taste
Instructions
- Gather all your ingredients.
- Remove the basil leaves from the stems.
- You need 2 cups of lightly packed Basil Leaves. A 3-5 oz container of basil leaves will yield about 2 cups lightly packed.
- Toss the Basil, Brazil Nuts and Vinegar into a blender or food proessor.
- OPTIONAL ADD-IN: Test Your Tolerance. If you are testing your tolerance with Garlic then add in 2 cloves.
- Turn on the food processor/blender and slowly add in the olive oil. Adjust the amout to achieve the desired consistency.
- Add salt to taste
Notes
SIGHI Levels and Comments per Recipe Ingredient
All items in this recipe are from the Truly Low Histamine TLH YES List.
Below are the SIGHI Histamine Compatibility Values. A 0 means the food items are Low Histamine and well tolerated. No symptoms are expected at usual intake.
Basil 0
Olive Oil 0
Brazil Nuts 0
Distilled White Vinegar 0 - Low histamine, but not free from histamine. Use sparingly. Check for additives.
OPTIONAL ADD-INS: TEST YOUR TOLERANCE
Garlic 1 – In small amounts, usually well tolerated after cooking