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Spinach Pesto

Appetizer & Snacks, Cedar-Sinai Recipes, Low-FODMAP Recipes, Sauces & Condiments, SCD/GAPS Recipes, SIBO Diet Plan - Week 3, SIBO Specific Recipes, Vegetarian recipes, What's New

There are so many uses for pesto! Try it as a dip for almond crackers, over zucchini noodles or as a topping for roasted chicken or vegetables. You can leave out the walnuts or parmesan if you don’t do well with nuts or cheese.

Ingredients:
1/4 cup garlic oil
1/4 cup olive oil
6 oz bag cleaned organic spinach
1/4 cup chopped walnuts (optional)
1 teaspoon dried dill (or 1 tablespoon fresh dill)
2 teaspoons lemon juice
1/4 cup parmesan cheese (optional)

Instructions:
1. Add all ingredients to a food processor.
2. Process until the pesto is smooth, scraping down sides if necessary.
3. Store in refrigerator and consume within approximately one week.

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1 Comment

  1. Melissa
    Melissa on May 18, 2020 at 9:16 pm

    I am going to try this recipe, but instead of dill, I am going to try fresh basil (since it is low FODMAP.)

    I think the dill would be nice with the spinach, garlic oil and lemon if balanced with a little thyme and marjoram or dried mint. I might try that for fish on rice.