Ingredients:

• 2 cups packed fresh basil leaves (you could also mix spinach in)
• 1/4 cup pine nuts or walnuts
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 cup grated Parmesan cheese (optional, if cheese is not a trigger for you)
• Salt and pepper to taste

Instructions:

1. In a food processor, combine the basil, nuts, and garlic. Pulse until coarsely chopped.
2. With the food processor running, slowly drizzle in the olive oil until a smooth paste forms.
3. Add the lemon juice and Parmesan (if using) and pulse just until combined.
4. Season with a small pinch of salt and pepper to taste.

The key things that make this pesto GERD-friendly:

• Using a smaller amount of olive oil – too much can trigger reflux
• Incorporating lemon juice instead of using acidic tomatoes
• Omitting acidic ingredients like balsamic vinegar or sun-dried tomatoes
• Using walnuts or pine nuts instead of cashews or pistachios

This pesto goes great tossed with whole grain pasta, spread on grilled chicken or fish, or used as a dip for raw veggies. The lemon helps balance the richness of the olive oil and nuts.