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Basil and Spinach Pesto

I Quit Sugar - Basil and Spinach Pesto
Photo by: Mark Boughton
  • 1 cup servings
  • Prep - 10 mins
  • Total - 10 mins
I Quit Sugar - Basil and Spinach Pesto
Photo by: Mark Boughton

Pesto is an easy way to get some greens into your diet. If you have any leftover veggies from last week like broccoli, spinach or kale, chuck it into the this pesto to get the most our of your produce.  

Servings: 1 cup
Preparation: 10 mins

Ingredients

  • 1 bunch basil, leaves picked.
  • 2 cups baby spinach leaves.
  • 50 g Parmesan cheese, finely grated.
  • 1/3 cup olive oil.
  • 2 cloves garlic, minced.
  • 1/4 cup pine nuts, toasted.
  • 1 lemon, juiced.
  • sea salt, to taste.

Directions

1. Place all ingredients in a food processor and process until combined.

Store pesto in an airtight container or jar in the fridge for up to one week.


Note

Dairy-free option: Omit Parmesan and replace with 2 teaspoons of nutritional yeast flakes.

Other variations:

  • If you prefer a chunkier pesto. Stir cheese through at the end and add pine nuts in the last few seconds.
  • You can replace the pine nuts with any nut of your choice. Walnuts, cashews and almonds all taste great!
  • You can replace the baby spinach with kale, silverbeet, English spinach or leftover herb stems from parsley or coriander if you prefer.
  • You can replace the basil with coriander or parsley or a combination of herbs.

Pesto is an easy way to get some greens into your diet. If you have any leftover veggies from last week like broccoli, spinach or kale, chuck it into the this pesto to get the most our of your produce.

Ingredients

  • 1 bunch basil, leaves picked.
  • 2 cups baby spinach leaves.
  • 50 g Parmesan cheese, finely grated.
  • 1/3 cup olive oil.
  • 2 cloves garlic, minced.
  • 1/4 cup pine nuts, toasted.
  • 1 lemon, juiced.
  • sea salt, to taste.

Directions

1. Place all ingredients in a food processor and process until combined.

Store pesto in an airtight container or jar in the fridge for up to one week.

Note

Dairy-free option: Omit Parmesan and replace with 2 teaspoons of nutritional yeast flakes.

Other variations:

  • If you prefer a chunkier pesto. Stir cheese through at the end and add pine nuts in the last few seconds.
  • You can replace the pine nuts with any nut of your choice. Walnuts, cashews and almonds all taste great!
  • You can replace the baby spinach with kale, silverbeet, English spinach or leftover herb stems from parsley or coriander if you prefer.
  • You can replace the basil with coriander or parsley or a combination of herbs.