Pesto Histamine Information

Pesto, a sauce originating from Italy, is primarily comprised of basil, garlic, pine nuts, Parmigiano-Reggiano cheese and olive oil. Each of these ingredients can potentially interact with histamine levels in different ways. Starting with basil, it is not known to be high in histamines or to trigger histamine release; however, more research is required to be certain. Garlic is recognized for its potential to lower blood pressure and reduce inflammation, but its specific impact on histamines is not entirely clear. Pine Nuts are not specifically listed as a high histamine food or one that releases histamines, but as a type of nut, there does exist the potential for histamine interaction as nuts have been identified to delay the breakdown of histamine. Parmigiano-Reggiano cheese, a hard, long-aged cheese, could potentially have a high histamine content due to its long ripening process. Hard, aged cheeses are known to contain higher levels of tyramine, a compound similar to histamine. The final ingredient, olive oil, has no published data regarding its impact on histamine levels. In summary, while some components of pesto have the potential to impact histamine levels, others do not have sufficient research available to make a concrete determination. Specifically, while the presence of hard cheese and possibly nuts could raise histamine levels, other ingredients may not have an impact. Please note that individual reactions can vary greatly and the information provided is based on the general consensus and available research on the involved ingredients. References: 1. Zopf, Y., Baenkler, H. W., Silbermann, A., Hahn, E. G., & Raithel, M. (2009). The differential diagnosis of food intolerance. Deutsches Ärzteblatt International, 106(21), 359. 2. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 3. Wantke, F., Gotz, M., & Jarisch, R. (1993). The red wine provocation test: intolerance to histamine as a model for food intolerance. Allergy proceedings, 14(1), 13-19. 4. Kuefner, M. A., Schwelberger, H. G., Weidenhiller, M., Hahn, E. G., & Raithel, M. (2004). Both catabolic pathways of histamine via histamine-N-methyltransferase and diamine oxidase are diminished in the colonic mucosa of patients with food allergy. Inflammation Research, 53(2), S31-S32.