Low FODMAP Spinach & Walnut Pesto
A fresh and flavourful pesto suitable for those following a low FODMAP diet
Keyword Low FODMAP, Pesto, Sauce
Prep Time 5 minutes minutes Cook Time 10 minutes minutes
- 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.