Arugula-Walnut Pesto

Low FODMAP alternative to pesto.

Arugula walnut pesto in a bowl with a spoon, fresh and vibrant green.

Servings:

Calories per Serving:

Prep Time:

Cook Time:

Total Time:

Ingredients

Pesto: 

3 cups packed arugula

1/2 cup walnuts

2 tbsp fresh squeezed lemon juice

1/4 cup water

Pinch of salt and pepper

1 tbsp olive oil

To Serve: 

8 ounces dried gluten-free noodles*

1/2 cup pasta water

Cherry tomatoes

Roasted Italian Vegetables (optional)

Instructions

Pesto:

  1. Place the arugula and walnuts in food processor and blend until finely chopped. Add in the lemon juice, water, and salt and pepper. With food processor running, drizzle in the olive oil.

To serve:

  1. Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to package directions. Reserve 1/2 cup of pasta water and drain remaining water.
  2. Place pasta back in pot and add pesto. Toss the noodles and pesto. Add pasta water, 1 tbsp at a time, to coat the pasta if needed. Top with sliced cherry tomatoes.*
  3. Optional to add 1-2 cups Roasted Italian Vegetables to pasta mixture.

Note:

* Quinoa pasta is best option followed by chickpea pasta.

**To add a little spice, you can add a little crushed red pepper flakes.

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Kylie

Kylie Ivanir

Kylie Ivanir, RD, MS is a registered dietitian and founder of Within Nutrition. She helps women support their gut, balance hormones and stabilise blood sugar so they can feel more energised and at home in their bodies. With degrees from UCLA and Columbia University Medical Center, Kylie combines evidence-based nutrition with a root-cause, functional approach. Through her private practice, podcast and online community, she has supported thousands of women in improving their gut, hormone and metabolic health without restriction or overwhelm.