FODMAP Friendly Kale Pesto
FODMAP friendly, gluten free*Cups and measures are in Australian cups and measures. Use gram and ml for international accuracy.
Ingredients
- 1 bunch Tuscan kale about 125g once big and smaller woody stems removed washed and chopped
- 75-125 g vegetarian parmesan to your taste
- 170ml (2/3 cup)* olive oil
- 100-150ml (5-7 tablespoons)* lemon juice, to taste 1 1/2 – 2 big juicy lemons
- 1/2 bunch Spring onion greens, chopped
- 1 bunch basil
- Salt and pepper to your taste
To make into pasta:
- 350g gluten free pasta
- Burrata (optional, to finish)
- Gluten free toasted breadcrumbs (optional, to finish)
Instructions
- Pulse all ingredients in a high speed blender until combined and your desired pesto consistency is achieved. Adjust seasoning and lemon juice for taste.
- Once blended and seasoned to your liking, decant into an airtight container. Keeps well in the fridge for a few or so, and can also be frozen.
- It helps to add a thin layer of olive oil to the top of the container to seal the pesto. This keeps it fresher and brighter for longer.
To make into pasta
- Cook your pasta as per the packet instructions, reserving about 1 cup of pasta water to emulsify and loosen up the pesto. Add as much pesto as you like, then top with the optional extras.
Notes
This makes enough for 2 batches of 350g worth of uncooked pasta. So, plenty. I like to use it on roasted vegetables, crispy potatoes, toast - whatever needs some pizzazz.
The pesto keeps well in the fridge for a number of days. It will separate, but is easy to stir back into fine form. You can also freeze it and defrost at a later date.
Tried this recipe?Let us know how it was!