Vegan Low FODMAP Kale Pesto

Name: Vegan Low FODMAP Kale Pesto
Total time: 5 min
Ingredients: 2 ounces (55 g) trimmed curly or Lacinato kale leaves; (about 2 ½ cups chopped and lightly packed); 1/2- ounce (40 g) basil leaves; (about 1 cup lightly packed); 1/2- ounce (40 g) flat-leaf parsley leaves; (about 1 cup lightly packed); ¼ cup (36 g) nutritional yeast, (such as Bragg’s); 3 tablespoons lightly toasted pine nuts, (see Tips); 2 tablespoons freshly squeezed lemon juice; 2 teaspoons FreeFod Garlic Replacer; ½ teaspoon kosher salt; ¼ cup (60 ml) extra-virgin olive oil

www.fodmapeveryday.com

Our Vegan Low FODMAP Kale Pesto features basil, kale as well as parsely for a bright, herbacrous flavor. Nutritional yeast makes it "cheesy".

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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Ingredients

2 ounces (55 g) trimmed curly or Lacinato kale leaves; (about 2 ½ cups chopped and lightly packed)
1/2- ounce (40 g) basil leaves; (about 1 cup lightly packed)
1/2- ounce (40 g) flat-leaf parsley leaves; (about 1 cup lightly packed)
¼ cup (36 g) nutritional yeast, (such as Bragg’s)
3 tablespoons lightly toasted pine nuts, (see Tips)
2 tablespoons freshly squeezed lemon juice
2 teaspoons FreeFod Garlic Replacer
½ teaspoon kosher salt
¼ cup (60 ml) extra-virgin olive oil