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Kate

Spinach Pesto

This simple dairy-free green-rich pesto is great to have at hand for quick meals.  Tastes great with spelt pasta for a speedy, healthy meal.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 400 g washed spinach leaves
  • 2 garlic cloves halved
  • 5 tbsp (70g) pine nuts or substitute some with almonds - lightly dry-fried to release flavour.
  • 1/2 teaspoon dried leaf basil crumbled (or fresh basil if you have it, as much as you like!)
  • 60 ml (60g, 3 1/3 tbsp) extra virgin olive oil
  • 1/4 tsp salt or to taste

Method
 

  1. Place a few spinach leaves, garlic, pine nuts, basil and a little oil in blender or food processor container. Cover and puree until leaves begin to look crushed.
  2. Continue adding spinach leaves a few at a time with small amounts of oil to blender, using a rubber spatula to help to combine pureed mixture.
  3. Add salt and process until spinach pesto mixture is smooth.
  4. If not using straightaway, put into a clean glass jar and pour olive oil on top to preserve.  Keeps for a week or so in the fridge.