Vegan Low FODMAP Kale Pesto

Name: Vegan Low FODMAP Kale Pesto
Prep time: 5 min
Total time: 5 min
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

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Prep Time: 5 minutes

Total: 5 minutes

Servings: 8

Author : Dédé Wilson

kale nutritional yeast pesto

Ingredients

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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 juice2 teaspoons FreeFod Garlic Replacer½ teaspoon kosher salt¼ cup (60 ml) extra-virgin olive oil

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Instructions

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Step 1

Combine the kale, basil, parsley, nutritional yeast, pine nuts, lemon juice, FreeFod Garlic Replacer and salt in a food processor fitted with a metal blade. Pulse on and off until the greens are very finely minced. Turn machine on and add olive oil with machine running and process until a smooth paste forms, scraping down the bowl one or twice as needed.

Step 2

Pesto is ready to use or may be refrigerated in an airtight container for about 1 week or frozen for 1 month. We like to dollop it into ice cube trays, freeze, then pop the cubes out into zip top bags for longer storage.