Vegan Low FODMAP Kale Pesto

Name: Vegan Low FODMAP Kale Pesto
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 2- ounces (55 g) trimmed curly or Lacinato kale leaves; (about 2 ½ cups chopped and lightly packed); 1/2- ounce (40 g) basil leaves; (about 1 cup lightly packed); 1/2- ounce (40 g) flat-leaf parsley leaves; (about 1 cup lightly packed); ¼ cup (36 g) nutritional yeast, (such as Bragg’s); 3 tablespoons lightly toasted pine nuts, (see Tips); 2 tablespoons freshly squeezed lemon juice; 2 teaspoons FreeFod Garlic Replacer; ½ teaspoon kosher salt; ¼ cup (60 ml) extra-virgin olive oil

Instructions

Prep:5min

Our Low FODMAP Kale Pesto happens to be vegan – taking advantage of “cheesy” nutritional yeast. The body of the pesto if made up of the expected basil but with hearty kale and flat-leaf parsley as well, which lends balance to the other two bold greens. I do like my pesto with pine nuts, which this uses, but I do provide options for other nuts and seeds.Low FODMAP Serving Size Info: Makes about 1 cup (8-ounces/225 g); 8 servings; 2 tablespoons per serving

Updated at: Mon, 09 Dec 2024 04:35:58 GMT