Is all you need.
To uplift your healing protocol.
Or the haiku version:
One good sauce is all
you need, to rock (& heal)
on the AIP~
This could be your one sauce.
Like a one-love sauce, it’s universal. You can put it on everything and, in turn, it makes everything sing.
A gemolata is traditionally made from parsley, lemon zest & garlic. A pesto with basil, parmesan, pine nuts & olive oil.
This low-FODMAP fusion variation takes advantage of the low melting point of coconut oil to create a bright green sauce that is firm and crumbly when chilled & exultingly melty when it hits the hot components of your meal.
It omits the garlic, dairy and nuts. And uses a combination of fresh basil and spinach, making it slightly more of a food than a condiment.
Yet another way to get your greens on~.
Like both its Italian grandmothers, this combination gremolata~pesto is zesty & green.
And it makes more than you probably need for one meal, so you’ll have some leftover.
To brighten a mug of hot bone broth. Or add to salad dressing. Or crumble on top of tomorrow’s breakfast.
Gremolata~Pesto is also the secret to a quick supper.
Bake or pan fry some fish. Saute some zucchini spears in turmeric. Top with your new special sauce.
Quick. Fancy. Green.
Gremolata~Pesto (AIP & low-FODMAP)
- 2 cups (packed) fresh Basil
- 2 cups (packed) Spinach
- 2 tablespoons Lemon Juice
- 1 teaspoon Himalayan Salt (or similar)
- 1/3 cup Coconut Oil
- 1 tablespoon minced Lemon Zest (from an organic Lemon)
Put the Basil Spinach, Lemon Juice and Salt in a food processor.
Heat the coconut oil slightly, until just warm and liquified & pour it over the other ingredients.
Whirl, until a crumbly puree forms, scraping down the sides with a spatula once or twice, as required.
Transfer the mixture to a bowl or glass container, add the minced Lemon Zest and stir to combine.
Serve immediately or store in the refrigerator for good times to come~.
Note: the gremolata~pesto is low-FODMAP, but not all of the foods in these photos (like avocados) are.