Mac Nut Arugula Pesto

Mac Nut Arugula Pesto

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.


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


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.