Low FODMAP Spinach Basil Pesto
Made with garlic infused olive oil, pine nuts, and a dash of lemon for the perfect compliment to any pasta dish.
Servings 1 cup
Ingredients
- 1 1/2 cups baby spinach leaves, packed
- 3/4 cup fresh basil leaves
- 1/2 cup toasted pine nuts or 1/4 cup toasted hulled sunflower seeds
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 1/2 cup FODY Garlic Infused Oil*
Instructions
- Blend the spinach, basil, pine nuts, Parmesan cheese, salt, pepper, lemon juice, lemon zest, and 2 tablespoons of the oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining oil into the mixture while processing until smooth.
- Divide pesto evenly in an ice cube tray. Wrap in plastic wrap and freeze. Once pesto is frozen, remove from tray and store in a heavy-duty freezer storage bag and use as needed.
Notes
You could also use my Quick Garlic Oil recipe.