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Kale & Flax Seed Pesto

  • Servings 4
  • Preparation time 5 minutes
  • Cooking time -
  • Difficulty Easy

Kale & Flax Seed Pesto

  • Servings 4
  • Preparation time 5 minutes
  • Cooking time -
  • Difficulty Easy

This is a super healthy alternative to traditional pesto but it’s still bright green and delicious! We use nutritional yeast instead of parmesan cheese for a savoury kick. Ground flax seeds are a great dietary addition for those with IBS due to their soluble fibre content and essential fatty acids. Stir this pesto into soups or pasta.

FoDMAP Content
Inulin
Lactose
Sorbitol
Fructose
FOS
GOS
Mannitol
Method
1

Heat the walnuts and seeds in a dry frying pan over a medium heat for 2-3 minutes until slightly browned and toasted.

2

Put the walnuts, seeds and yeast in a blender. Blend for 1-2 minutes until coarsely chopped.

3

Tear up the kale leaves and add to the blender (you may need to do this in batches). Blend until the kale is evenly chopped.

4

With the blender running, add the oil. Once all the oil is added the pesto should be smooth and bright green.

5

Add the lemon juice and season to taste.

Ingredients

1 Large bunch of Kale, destemmed

40g Walnuts

20g Flax seeds

20g Sunflower seeds

100ml Garlic infused oil

2 tsp Nutritional yeast

Half lemon, juiced

Salt & black pepper

Barry McBride

MSc, Clinical Development Associate

  • Added 17 January 2022

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