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Spinach Pesto Sauce - a paleo recipe for pesto using spinach for a nutrient-dense sauce - dairy-free with a Low-FODMAP option | TheRoastedRoot.net
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5 from 1 vote

Spinach Pesto Sauce

An easy recipe for spinach pesto that is paleo, low-FODMAP, and whole30
Prep Time15 minutes
Total Time15 minutes
Course: Lifestyle
Cuisine: American
Servings: 1 cup sauce
Calories: 331kcal
Author: Julia

Ingredients

  • 2 cups baby spinach
  • 1 cup basil or more spinach
  • 2/3 cup raw almonds see note**
  • 1 clove garlic omit for Low-FODMAP
  • 1/2 tsp sea salt to taste
  • 2 Tbsp apple cider vinegar
  • 1/2 cup avocado oil

Instructions

  • Add all ingredients except the oil to a food processor. Pulse until ingredients are well chopped.
  • Leave the food processor running and stream the avocado oil through the opening at the top and continue processing until sauce reaches desired consistency. For thinner sauce, add more oil.
  • Taste pesto for flavor and add more sea salt to taste. Use immediately or store in an air-tight container in the refrigerator for up to 1 week.

Notes

**You can also use pistachios, pine nuts, or pecans
Add 1/2 cup parmesan cheese if you're tolerant to dairy.

Nutrition

Serving: 1of 5 | Calories: 331kcal | Carbohydrates: 9g | Protein: 9g | Fat: 31g | Fiber: 5g | Sugar: 2g