This low histamine pesto recipe is easy, vegan and great for anyone looking for low histamine recipes. Serve the homemade pesto with pasta for a delicious low histamine dinner recipe that hits the comfort spot or some fresh zucchini spirals for a healthier option.
It has a bold yet fresh flavor with hints of garlic. The homemade low histamine pesto recipe can be made without parmesan cheese for a low histamine pesto that has hemp seeds and sesame seeds instead for a delicious nutty texture.
The addition of parmesan cheese gives this hemp and sesame basil pesto the authentic flavor of traditional pesto. While I love parmesan cheese it is a high histamine food that can aggravate symptoms of histamine intolerance. To make a low histamine pesto recipe omit the parmesan cheese. Thankfully hemp and sesame seeds is a perfect alternative to use instead of parmesan cheese.
My favorite way to use this low histamine pesto recipe is with gluten-free pasta, zucchini noodles, or as a spread on nutrient-dense crackers. Below is a low histamine pesto without the parmesan cheese or lemon juice which are both high histamine foods.
Low histamine pesto recipe
1 cup packed basil leaves
1 clove garlic
1 tbsp lemon juice (optional)
1/2 tsp salt
1/2 tsp black pepper
1/4 cup olive oil
1/4 cup hemp seeds
1/4 cup sesame seeds
1/4 cup parmesan cheese (optional)
How to make low histamine pesto
Making homemade pesto is super easy! Place all ingredients into a food processor and blend. Yup, it’s that easy.
Be sure to leave out the lemon juice and parmesan cheese if you are very histamine intolerant. If you take a diamine oxidase supplement with high histamine foods such as lemon juice and parmesan cheese which are optional you may notice that as you metabolize histamine better you can tolerate small amounts of high histamine foods without experiencing histamine symptoms.
Immersion blender pesto
If you don’t have a food processor to make the low histamine pesto, then no worries. Instead, you can place all the ingredients into a large mason jar or blending jug, then use an immersion blender to make this healthy pesto recipe.
I prefer to use an immersion blender due to less cleanup of parts and because an immersion blender takes up less space in my kitchen cupboards. An immersion blender is perfect for making pesto when you don’t have a ton of liquid, as you can manually move the immersion blender up and down to blend basil into a homemade pesto.
Benefits of this low fodmap pesto
Store-bought commercial pesto often contains unhealthy fats such as refined vegetable oils like canola oil. Making a homemade basil pesto with cold-pressed olive oil is so much better and tastier!
Unhealthy fats that have oxidized, such as refined vegetable oils are inflammatory to the system and thus, can contribute to weight gain. This pesto contains healthy fats found in the hemp and sesame seeds. Cold-pressed olive oil is used instead of inflammatory refined canola oil.
Both hemp and chia seeds are excellent sources of plant-based protein and anti-inflammatory omega-three fats.
It is best to omit the parmesan cheese for anyone who has histamine intolerance or food intolerance to dairy. Food sensitivities promote inflammation in the body that can lead to weight gain.
This low histamine pesto recipe will still taste delicious if you decide to omit the parmesan and make a vegan basil pesto instead to serve over zucchini noodles or freshly sauteed zucchini slices.
Low Histamine Pesto Recipe
Equipment
- Immersion blender or food processor
Ingredients
- 1 cup packed basil leaves
- 1 clove garlic
- 1 tbsp lemon juice (optional)
- ½ tsp salt
- ½ tsp pepper
- ¼ cup olive oil
- ¼ cup hemp seeds
- ¼ cup sesame seeds
- ¼ cup parmesan cheese (optional)
Instructions
- Measure all ingredients into a food processor and blend till desired consistency is reached.
1st time making pesto. Easy! Made modifications thet made it tasty, my husband loved it, and hevuse to work in fine ding restaurants. Added 3 cloves garlic, sweet pecans, 6 Mozzarella pearls, 2 heaping tbsp
Ricotta.
I used the immersion blender in a mixing bowl.
I steamed some shredded, to look like spaghetti, Kohlrabi from Trader Joe’s..as my spagetti. Added some seasoning as it steamed.
Little salt, oregano, onion powder and garlic powder. Just a smidge of each.
Add left over chicken slices. Then when desired doneness added the pesto, just 2 spoon fulls to the Kohlrabi and tossed to heat through and distribute over Kohlrabi. Topped and melted Mozzarella.
It was excellent gormet tasty. WOW! My husband loved it and me too.
I froze remaing pesto. Will use it on low histamine pizza next..a 1st.
Cooking with a histamine intolerance does not have to be boring or scary. I am learning a new way to cook and still have a variety of foods.
Now I am expanding my cooking and baking world. Also GF.just look for recipes and adapt to your food requirements.
Have fun in the kitchen.