A super fresh and flavoursome pesto (or dip) that can be used in so many ways.
It’s light yet still holds strong flavour. With less oil than most pestos it’s not overly rich so it’s easy to enjoy quite a few (generous) spoonfuls as part of your meal (or even as a dip). The walnuts provide a beautiful crunch, a subtle falvour, protein and lovely fats. Adding spinach gives this pesto a deep colour, flavour, extra vitamin C, folate, iron and fibre. I especially love it when served with poached eggs on toast. It’s also really nice tossed through pasta or served with roasted vegetables such as pumpkin, sweet potato, capsicum and asparagus.
A nice recipe for anyone really.
Makes: About 1 Cup of pesto
Preparation time: 10mins
1 bunch basil, leaves removed
1 bunch parsley, leaves removed
1 cup baby spinach leaves
1/4 cup Walnuts
1 tbsp Pine nuts
4 tbsp Olive oil
Juice of 1/2 a lemon
1 garlic clove
1 tbsp water
Salt and pepper to season
1. Add basil and parsely leaves and all other ingredients to a deep jug or bowl, and using a hand held mixer blend all together, or you can mix all in a food processor.
2. To adjust thickness you may like to add a little more water.
3. Serve as a dip with flat bread, as a sauce with salmon steak, with poached eggs or stir through pasta.
4. This pesto keeps for up to 3 days in the fridge.