Lemony Basil Spinach Pesto (Low FODMAP, SCD, Vegan)
Prep time
Total time
Recipe type: Sauce
Serves: 4 servings
  • 2 ounces fresh basil leaves (approximately 2 cups loosely packed)
  • 2 cups loosely packed fresh baby spinach
  • ¼ cup raw unsalted sunflower seeds (or use pine nuts, macadamias, or walnuts)
  • 2-3 tablespoons extra virgin olive oil (higher quality makes for better pesto)
  • 2-3 tablespoons fresh lemon juice- or juice & zest of approximately 1 small lemon
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  1. In a food processor (a high speed blender may also work), combine basil, spinach, sunflower seeds (or other nut of choice), olive oil, lemon juice, salt, and pepper. Adjust to taste.
This recipe is great for flavoring chicken, fish, gluten-free noodles, or as a dip for crackers or vegetables.
Nutrition Information
Serving size: ¼ recipe Calories: 120kCal Fat: 11.5g Saturated fat: 2.5g Unsaturated fat: 9g Trans fat: 0g Carbohydrates: 3.5g Sugar: 0g Sodium: 160mg Fiber: 1g Protein: 3g Cholesterol: 0mg
Recipe by Bridgetown Nutrition at https://bridgetownnutrition.com/lemony-basil-spinach-pesto/