Parsnip Chips with Pesto
SIBO friendly, low FODMAP, vegan, dairy free, gluten free
Ingredients
4-5 parsnips, cut into chips
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1 cup pine nuts
1/3 cup nutritional yeast
3 handfuls of basil (approx. 2/3 basil plant)
4 tbsp olive oil (optional to use garlic-infused olive oil)
Pepper and salt
A splash of lemon juice
Method
Blend pesto ingredients in a blender or crush in a mortar and pestle.
Roast parsnip chips in olive oil or ghee in the oven at 180 degrees celsius until golden.
Top with pesto and serve ~