Spinach Pistachio Pesto (Dairy Free and Low FODMAP Substitutes)
Updated: Mar 14
This pesto recipe is a little different than your average, a lot less basil and a lot more nutrient rich thanks to spinach. Get a boost of iron, vitamin K, vitamin A and more. You can also easily make it dairy free and low FODMAP with simple substitutions. It tastes great on pasta, salad, added to red sauce, used as pizza sauce, or a marinade on chicken, the possibilities are endless!
Try my Protein Packed Pesto Pasta recipe!
For this recipe you will need a food processor along with these few ingredients:
Fresh baby spinach
Parmesan OR nutritional yeast
Cloves of garlic
Olive oil OR garlic infused oil
For your greens you will need a good amount of spinach, this does not need to be exact but aim for about 3 cups or 3 large handfuls. For the fresh basil I like to use one of the packages you can find in the produce section at any grocery store. It is about 1/2 a cup of basil.
For the more traditional recipe you will need grated parmesan, but for a dairy free option you can either use dairy free parmesan or replace it with 1/4 cup of nutritional yeast.
I love the nutty flavor pistachios add to this recipe, however if you can't eat nuts or just want another option, you can use pepitas (pumpkin seeds) for a fun alternative, or traditional pine nuts. If your nuts are salted you may need to adjust the salt amount to your taste preference.
Add however many cloves of garlic you desire, or for a low FODMAP option replace your olive oil with garlic infused oil.
Add all your ingredients to a food processor and blend until your desired consistency is reached, I like mine pretty fine. You may need to stop and scrape the sides once or twice.
Store in the fridge for about one week or freezer for a couple months. Add it to pasta, chicken, pizza, salads and more!
3 cups spinach
.75 ounce package fresh basil (about 1/2 cup)
1/2 cup toasted shelled pistachios
1/2 cup grated parmesan OR 1/4 cup nutritional yeast for dairy free
1/2 cup avocado oil or extra virgin olive oil*
2 garlic cloves (or 1 tsp garlic powder)*
1 tsp salt
First toast your pistachios on the stove at medium heat for about 5 minutes or until fragrant, stirring or shaking the pan frequently. No oil is needed for this. Once you can smell them, remove from the heat and let them cool for about 10 minutes.
While those cool, rinse your basil and spinach if not already washed and pat dry. Note that the amount of greens does not have to be exact, I like to pack mine for more nutrients but feel free to go on the lighter side.
Once your nuts or seeds have cooled, add all your ingredients to a food processor and blend. Stop a couple times to scrape the sides using a spatula. Blend until you reach your desired consistency, I like mine more fine.
Feel free to add more oil if you want it thinned out more.
Store in a jar in the fridge for about one week, or freeze for a couple months (I recommend in an ice cube tray) to be reheated and added to pastas or other dishes later.
*Or replace with garlic infused oil for low FODMAP option and omit garlic cloves