PESTO (vegan, paleo, low fodmap)
I love this pesto on zucchini noodles with a sprinkle of hemp seeds.
3 things to know about this pesto
It’s great as a sauce on pasta and in bowls, as a yummy spread, or mixed in with your morning egg scramble.
I’m a spinach junkie. I always make a spinach pesto with a little bit of basil because…I like it! And I just never seem to have 2 cups worth of basil around.
Get creative and customize this by changing up the greens, herbs, or nuts. You can, of course, go classic and use parmesan (dairy) instead of nutritional yeast and add a couple of garlic cloves (not low-fodmap) or garlic infused oil (okay for most on low-fodmap).
Ingredients (makes 1/2 cup pesto)
2 cups packed fresh spinach
1/4 cup fresh basil leaves (optional)
1/4 cup walnuts
2 tablespoons nutritional yeast
1/4 teaspoon sea salt
juice of 1/2 lemon
3 tablespoons extra virgin olive oil
Instructions
Combine all ingredients except olive oil in a food processor and process until smooth.
While the processor is running, slowly drizzle in olive oil, scrapping down the sides until smooth.
Taste and feel free to add more salt, nutritional yeast, lemon juice, or olive oil to your liking.
Eat + enjoy! ❤︎ Emily
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