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Vegetable packed pesto (FODMAP friendly)

Ingredients
  

  • 100 g large bunch basil
  • 1 1/2 cups walnuts 150g
  • 1 medium 150g zucchini
  • 1 1/2 cups olive oil
  • 100 g spinach or rocket
  • 100-150 g freshly grated parmesan depending on your taste
  • Juice of 2 lemons 1/2 cup plus extra, to taste
  • 1/2 small broccoli 150g
  • Salt and pepper to taste

Instructions
 

  • Depending on your make of processor, you might be able to combine all the ingredients in one go. I use a large Nutribullet chamber for this recipe, so I have to process incrementally.
  • If you’re also using a smaller blender: begin by blending the basil, walnuts and zucchini in your food processor.
  • Once these have combined, add the next three ingredients, before moving on. Once the mixture is totally combined, season it to taste.
  • I like to decant my pesto into 2 freezer safe containers and freeze for later use. If you’d like to freeze it for smaller batched goods, see the notes for freezing above.