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 excellent as a sauce on pasta and in bowls, a yummy spread, mixed in with shredded chicken or drizzled over 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 usually have more spinach than 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 cup pesto)

• 4 cups fresh spinach leaves

• 1/2 cup fresh basil leaves (optional)

• 1/2 cup walnuts 

• 1/4 cup nutritional yeast

• 1/4 cup hemp seeds

• 1/2 teaspoon sea salt

• juice of 1 lemon

• 1/4 cup extra virgin olive oil

Instructions

1. Combine all ingredients except olive oil in a food processor and process until smooth.

2. While the processor is running, slowly drizzle in olive oil, scraping down the sides until smooth.

3. Taste and add additional salt, nutritional yeast, lemon juice, or olive oil (or water) to your preference.

Eat + enjoy! ❤︎ Emily

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