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.
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)
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.
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.