Low Amine Pesto

Low amine pesto - no Parmesan, no pine nuts, no nutritional yeast

Low amine pesto. It’s still delicious, even with no Parmesan, no pine nuts, and no nutritional yeast.

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.
Ground cashews for low amine pesto

Ground cashews for low amine pesto

  • 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.

AMINE BREAKDOWN:

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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6 CommentsLeave a comment

  1. […] 1/2 C low amine pesto […]

  2. Hi Michelle
    Great blog! We need more low amine recipes, I have been on lowish amine diet for a year now, has been hard as I love cooking but it is wonderful to feel healthy.

    I thought feta was high in amines, but if you can eat it without any problems, I might test it again (I love feta). Any dairy food is potentially high amine food because if it wasn’t refrigerated properly during storage or packaging wasn’t sealed properly, it will develop amines.

    • Thank you so much!

      Feta and all fresh cheeses are low in amines. But you’re right about the processing/shipping/storing. I tend to buy my food very selectively. I am careful to buy certain things (like meats and cheeses) only at places that have an excellent reputation and superior quality standards. It tends to cut down on the issues of amine growth in food while it’s at the grocer. I made this mistake with a couple cuts of meat from a sub-par grocer early on, and learned my lesson.

      Thank you for pointing this out! It’s an important aspect of food that is often left unmentioned.

  3. […] Low Amine Pesto (aminerecipes.com) […]

  4. […] with low amine pesto or low amine hummus […]

  5. […] Low Amine Pesto (aminerecipes.com) […]


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