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.
- 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
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!