Spinach pesto

Spinach Pesto

Soooo, I could eat pesto all day everyday, on everything.  As I’ve been feeling slightly run down recently (the cold dark nights might have something to do with it.  I just don’t do well in Winter), I decided to add some spinach to my usual pesto recipe for a much needed iron and energy boost.

What a pleasant surprise that was.

IMG_0084The spinach gave the pesto a deliciously thick and creamy texture, making it taste so decadent.  This has been firmly added to my rota of go to recipes.

Ingredients:

  • 1 large handful of spinach
  • 1 large bunch of basil leaves
  • 2 garlic cloves
  • 1/4 cup grated parmesan
  • 1/2 cup toasted pine nuts (plus a few extra to serve
  • 1/4 cup olive oil
  • Juice of 1/2 lemon
  • Pinch of sea salt

Method:

Blitz all the ingredients together in a food processor or nutribullet.  I used my nutribullet and you may need to stop a few times and scrape down the ingredients. Add a little water if the mixture gets too thick.  Spread on toasted rye bread, toss with butternut squash noodles, courgetti or spoon straight in your mouth, I won’t judge you!

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