Lemon Arugula Pesto with Macadamias

Before I start my post…I just need to share some very exciting news for my FODMAP peeps.  A new app is coming soon from the Monash team that will help you identify which foods are high, moderate and low in FODMAP.  How exciting is that???  I am beyond excited.  Here is a short article about the app if you are interested, click here! The app is due out mid November!

And here is my post 🙂

I do love nuts and seeds.  And ya know what?  They are good for you.

Nuts and seeds vary in micronutrients but many are a great source of zinc, magnesium, manganese, B Vitamins and  iron too.

Today’s nut of choice:  Macadamias

I am also a HUGE fan of arugula.  Arugula is often used like lettuce in a salad but it actually is an herb and one of the few plant sources of omega-3 fatty acids, a healthy anti-inflammatory fat.

I decided I would try to whip up my own version of pesto adding in some of my favorites….basil, arugula, lemon and macadamias.  I also added some Parmesan cheese and a hint of garlic.  (Don’t worry FODMAPers you can use garlic infused oil)

This pesto is so versatile.  I used it as a salad dressing….wicked yummy.

But you could use it in a sandwich, as a spread on a pizza, as a marinade on your chicken.  Really, the options are endless.

Here’s my salad dressed with this delish Lemon Arugula Pesto with Macadamias

I made up a big batch so I can freeze some to use later and also packaged up a small container to give to my friend Sara.  Homemade treats make great gifts. I love sharing my creations. 🙂

And….I love this pesto!

Lemon Arugula Pesto with Macadamias

Category: Low FODMAP Condiments/Dips, Low FODMAP Recipes

Lemon Arugula Pesto with Macadamias


  • 4 cups basil leaves, washed and trimmed
  • 1 cup baby arugula
  • 1/3-1/2 cup fresh lemon juice (I used the 1/2 cup because I LOVE lemon!)
  • 1/2 cup salted macadamias
  • 1/2 cup Parmesan cheese
  • 1 garlic or (FODMAPers--use 1 TB of your garlic infused oil)
  • Salt/pepper to taste


  1. In a food processor fit with steel blade, add all of the ingredients and blend for about 2 minutes.
  2. Mixture should have some texture but overall be on the smooth size.
  3. Options for use: I added 2 TB of the pesto to 3 cups of baby arugula. I added a little creamy goat cheese on the bottom of my plate, topped with a serving of the dressed arugula and topped with some sautéed prosciutto and some sliced tomatoes. Alternatively you could brush some of the pesto on grilled chicken (grill chicken first and brush pesto on while still warm) or use instead of tomato sauce on a pizza crust. (FODMAPers try Udi's gluten free pizza crusts)

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