Spinach Pesto

Spinach Pesto

I love Pesto and let’s be honest there aren't many dishes that don’t taste better with a little (or a lot) of Pesto. It is typically made with basil leaves and basil is a brilliant antibacterial agent but to help increase my intake of Spinach I substituted the basil for spinach instead. This recipe can be made with Spinach, Kale or Basil or a combination of all 3. It is made in 5 minutes and keeps in the fridge for 3-4 weeks (sometimes longer) so I usually make a batch and store it. It’s so handy to have it prepared and ready in the fridge for those days you are in a rush and want some instant falvour.

Ingredients:

2 – 3 cups of Organic Spinach (packed) – can use Kale or Basil or combination of all 3

1/2 cup of Cheese (parmesan works best but you can use what’s in the fridge!)

1/2 cup of Extra Virgin Olive oil (I used the one I brought back from Italy – Delicious!)

1/3 cup of Pine nuts

3 large Organic Garlic cloves peeled and roughly chopped

Salt and freshly ground pepper to taste

Method

Using a blender/nutribullet/mixer blitz the spinach and pine nuts until they form a paste. Add the garlic and chunks of cheese and blend. As the mixer is on slowly add the olive oil ensuring it is evenly added. Using a spoon (or your finger!) taste the mixture and add Salt and Pepper until it is seasoned to your liking. Enjoy!

Prep Time

3-5 minutes

Equipment needed

Blender/Mixer/Nutribullet

Dietary Information

This recipe is:

Gluten Free

Wheat Free

Paleo

Vegetarian (Can be made Vegan if you leave out the cheese)

Sugar Free

Contains good fats

One of your 5 a day

Garlic is antibacterial and antiviral – good for colds/flus and infections

Spinach is high in fibre, chlorophylls, Calcium and antioxidants

Pine Nuts are high in good fats and protein

Storage Instructions:

Keeps in a sealed container in the fridge for 3-4 weeks. Can keep longer depending on the quality of your oil.

Serving suggestions

I use this pesto with pretty much everything! Here I used it as a topping for some Salmon darns. Just baste it on top and bake in the oven!

It can be used on pasta, rice noodles, to coat or stuff in chicken, as a topping on soups, on garlic bread, as a dip for carrot or celery sticks, in salads and on canapés with sun-dried tomatoes (drool!) and anything else you typically use pesto for.

Send me in any suggestions or pics of how you used it. I’d love to hear from you!