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A small white bowl filled with pesto sauce and a silver spoon resting in it.
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5 from 2 votes

Low FODMAP Spinach & Walnut Pesto

A fresh and flavourful pesto suitable for those following a low FODMAP diet
Course Main Course
Cuisine European
Keyword Low FODMAP, Pesto, Sauce
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4
Calories 237kcal


  • 50 g walnuts
  • 55 ml garlic-infused olive oil
  • 35 g spinach (washed)
  • 15 g fresh basil (washed)
  • 15 g fresh parsley (washed)
  • 40 g parmigiano reggiano cheese (grated)
  • Juice of half a lemon
  • 1/2 tsp salt
  • Black pepper (to taste)


  • Preheat the oven to 180°C / 160°C fan.
  • Place the walnuts on a tray and bake for approx. 10 minutes until golden and toasted.
  • Add the walnuts to a food processor, along with all other ingredients.
  • Blend until smooth, scraping down the sides as needed.
  • Store in the fridge in an airtight container for up to 5 days. Freeze for up to 4 months.