High in healthy fats, macadamia nuts have a buttery, subtly sweet flavor that makes them a satisfying snack. One serving of low-FODMAP mac nuts also contains protein, dietary fiber, thiamin, and manganese. Enjoy a handful of mac nuts alone, toast them to use in the pesto recipe below, or bake with the mac nut’s FODMAP-friendly milk.
Mac Nut Arugula Pesto
Servings: 2
Macadamia nuts and a blend of basil and arugula make this pesto perfect for sandwiches. Spread on slices of sourdough bread and grill with mozzarella and some thinly sliced roma tomatoes.
Ingredients
extra virgin olive oil, ⅔ cup
arugula, 3 cups
basil leaves, 2 cups
gourmend garlic scape powder, ½ teaspoon
nutrex spirulina powder, 2 teaspoons
macadamia nuts, large pieces (toasted if time permits), ⅔ cup
parmesan cheese, freshly grated, 1 cup
salt and pepper, to taste
Instructions
Place all ingredients in a blender or food processor, in the order listed above. Start the food processor on the lowest speed, then pulse the mixture.
Scrape the mixture toward the blade as needed until all ingredients are minced and blended. Use a spoon to scrape out the pesto and enjoy on a sandwich or as a pizza base. Save any leftover pesto in the fridge for up to a week.
