Basil Walnut Pesto is bright with the color and flavor of fresh herbs. Paired with vegetable noodles, its a lovely FODMAP friendly & Gluten-Free way to celebrate spring.
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Low-FODMAP Basil Walnut Pesto
Few things shout spring as loudly as bright green herbs. Luckily, fresh basil can usually be found year round, letting you bring a bit of seasonal happiness into your kitchen, winter through fall. This Basil Walnut Pesto takes advantage of this bounty with just a bit of salt, pepper, good olive oil, and a hearty portion of Parmesan cheese.
Without any garlic or onion, this pesto is completely FODMAP-friendly. Paired with spaghetti squash and zucchini noodles, its even gluten-free. Make up a batch of Basil Walnut Pesto for a delicious lunch or dinner any time of year.
Roasting Spiralized Vegetables
Of course you can use regular or gluten-free pasta with your Basil Walnut Pesto, but spaghetti squash and spiralized vegetables can make a tasty, healthier alternative. There are a lot of ways to turn zucchini into zucchini noodles (or zoodles) – the original spiralizer is one way, or you can use an attachment to your stand mixer. The second is my preferred method.
Zucchini has a lot of water, so I’ve found sautéing makes the thin strips somewhat soggy. Instead I bake the zucchini noodles in the oven – it dries them out a bit and adds the bonus of a nice roasted vegetable flavor. The spaghetti squash is roasted in the oven as well, making it easy to do all the preparations at once.
Low FODMAP Basil Walnut Pesto with Spaghetti Squash & Zucchini Noodles
- 2 cups fresh basil
- 1 cup chopped walnuts
- ½ cup grated parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2/3 cups olive oil
- 1 spaghetti squash
- 1 tablespoon olive oil
- 2 zucchini, spiralized
Make the Basil Walnut Pesto:
- In a blender or food processor, grind the walnuts until nearly a powder. Scrape down the sides and toss in the basil, parmesan cheese, salt, and black pepper and puree to combine (30 seconds). Slowly drizzle in the olive oil with the blender on low. Puree until completely combined (another 30-40 seconds). Transfer the pesto to sealable container.
Bake the spaghetti squash and zucchini:
- Preheat the oven to 400 degrees F. Cut the spaghetti squash in half, sprinkle with salt and pepper, and rub down with olive oil. Place cut-side down on a foiled lined baking sheet and bake for 50 minutes, until the squash is easily pierced with a fork. Remove from the oven and allow the halves to cool to the point where you can handle them.
- Meanwhile, spread the spiralized zucchini out on a foil-lined baking sheet. Bake at 350 degrees F for 15 minutes, until warm and tender.
- Once cool, pull out the strands of spaghetti squash with a fork. Toss the zucchini and spaghetti squash together.
- To serve, pile a mixture of warm spaghetti squash and zucchini noodles on a plate, and top with a quarter of the basil walnut pesto. Enjoy!