About the Recipe
Ingredients
2 cups fresh basil leaves (packed)
1/4 cup raw or lightly toasted pine nuts (or substitute with sunflower seeds)
1/4 cup extra-light olive oil (or avocado oil)
2 tablespoons nutritional yeast (optional for a cheesy flavor)
A pinch of salt
1–2 tablespoons water (to thin, if needed)
Preparation
Blend the Ingredients
Add the fresh basil, pine nuts (or sunflower seeds), olive oil, nutritional yeast, and a pinch of salt to a food processor or blender.
Blend until smooth, scraping down the sides as needed.
Adjust Consistency
If the pesto is too thick, add 1–2 tablespoons of water and blend again until you reach your desired consistency.
Taste and Adjust
Taste the pesto and add more salt if needed. Avoid adding lemon or vinegar to keep it reflux-friendly.
Serve and Enjoy
Use immediately as a topping for pasta, zucchini noodles, or roasted vegetables.
Why It’s Acid-Friendly
No Garlic: A common acid reflux trigger is omitted.
No Lemon Juice or Vinegar: Traditional pesto acidity is replaced with water for balance.
Extra-Light Olive Oil: Gentler on digestion compared to stronger oils.
Nutritional Yeast: A great reflux-friendly substitute for Parmesan cheese.