Pesto is a hard thing to love when you are on a restricted diet due to amine allergies. Parmesan? High in amines. Pine nuts? High in amines. What about a Parmesan substitute, like nutritional yeast? Nope. High in amines. So what’s a person to do? Fake it! This low amine pesto recipe will satisfy that pesto craving without feeling like you’re missing the main act. Enjoy low amine pesto as a dip, a sauce, a spread, on pasta (or even a pasta substitute, like spaghetti squash), or any other way you’d use regular pesto. Enjoy!
Recipe makes 1C low amine pesto.
2 C fresh basil leaves, fairly packed
1/4 C feta, packed
1/4 C raw cashews
1 large cloves garlic
1/2 tsp ascorbic acid
1/4 C safflower oil
1 tsp – 1 Tbsp minced green Thai chilies (seeds included), to taste
Pinch of salt
Large pinch of pepper
- In a large food processor, grind cashews till they are a fine meal and the cashew butter has started to collect in the corners of the food processor.
- Using a butter knife or stiff spatula, scrape cashew nut butter out of the corners of the food processor.
- Add all ingredients and puree until very smooth.
Low Amine: basil, feta, garlic, ascorbic acid, salt, pepper
Low Amine: safflower oil
Moderate Amine: cashew
Very High Amine: green Thai chilies
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