Mint + Dill Pesto | Gluten Free, Low FODMAP

This lovely herby pesto goes great with any lamb dish, especially grilled lamb chops. It can be used to flavour up flame grilled chicken or fish. Or spread on bruschetta or cucumber slices, topped with some fetta and pine nuts!

Mint + Dill Pesto

MAKES

 About 1/2 to 1 cup

INGREDIENTS

  • 1 cup dill sprigs
  • 1 cup mint sprigs
  • 1 tsp garlic infused olive oil
  • 1/4 cup nuts (pecans, walnuts, macadamias)
  • 1/4 cup macadamia oil (or mild extra virgin olive oil)
  • 1 tsp freshly grated lemon zest (or dried)
  • 1/4 to 1/2 tsp salt (to taste)

METHOD

  1. Pull mint leaves from sprigs
  2. Blend all ingredients in a food processor
  3. Taste. Add more salt if needed
  4. Store in a container in fridge for up to a week

meal prep/ cook once, serve twice

  • The Mint and Dill pesto can be frozen in ice cube trays, or small portion containers, and added to casseroles, risotto, marinades or sauces as required

NOTES

  • You can balance the flavour with more oil, or try a splash of lemon juice, if required
  • More explanation and advice on Low FODMAP eating here

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