Pesto is basically amix of histamine, pine nuts (high hisatmine), romano or parmesan cheese (high histamine), lemon zest (high histamine). So the secret to low histamine pesto is to use none of those. Replace the pine nuts with almonds (lowish histamine) , the lemon with cider vinegar (lowish histamine) and the parmesan with cream cheese (lower histamine).
Start by toasting some almond flakes in a dry pan, almonds aren’t great for histamine, but in the sample size of one I have tested they are better tolerated than other nuts.
Add some chopped garlic for the last 30 seconds or so, you want to cook it enough to take away the raw garlic taste but not so much it burns.
Put the fresh basil, toasted almonds and cooked garlic in a mini blender and whizz to a paste. Add cider vinegar and vegetable oil and whizz a bit more.
Meanwhile cook some pasta (dont add salt).
Drain the pasta, add the pesto and the cream cheese, give it a good stir and serve when the cheese has melted into the pesto.
- 30g fresh basil leaves
- handful of flaked almonds
- 2 gloves of garlic
- slug rapeseed oil
- slug cider vinegar
- 200g cream cheese
72degrees 