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Spinach Pesto Sauce

An easy recipe for spinach pesto that is paleo, low-FODMAP, and whole30

Prep Time
15 mins
Total Time
15 mins
Servings: 1 cup sauce
Calories: 331 kcal
Cuisine: American

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

    Cup of Yum
  1. Add all ingredients except the oil to a food processor. Pulse until ingredients are well chopped.
  2. 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.
  3. 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 Information

Serving 1of 5 Calories 331kcal (17%) Carbohydrates 9g (3%) Protein 9g (18%) Fat 31g (48%) Fiber 5g (20%) Sugar 2g (4%)

Nutrition Facts

Serving: 1cup sauce

Amount Per Serving

Calories 331

% Daily Value*

Serving 1of 5
Calories 331kcal 17%
Carbohydrates 9g 3%
Protein 9g 18%
Fat 31g 48%
Fiber 5g 20%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.