I make my own spinach pesto every week, and use it with everything! It takes minutes to make …is packed with good stuff and totally delish!!! It’s my go-to condiment in the fridge , as there are no hidden nasties and it goes with everything!
Below is the base recipe …and then I have variations using different nuts, herbs and additions to give different flavours. Its so delicious served on top of a veggie and halloumi stir fry…. folded into scrambled eggs…. with roast chicken…dolloped on top of a frittata or omelette … used in a toasted sandwich with cheese and avocado (seriously good!!) and delicious as a dip with crudites.
100g (or 2 big handfuls) baby spinach (sometimes I add a good handful of rocket leaves as well)
50g fresh basil
Grated rind and squeezed juice of 1 large lemon
1/2 – 3/4 cup of raw nuts ( I like walnuts … or brazil nuts which give you more crunch)
good pinch of himalayan sea salt
Virgin olive oil to combine (prob around 1/4 – 1/2 cup)
Put spinach (and rocket) , basil, lemon, nuts, salt and olive oil into a food processor and blend to the consistency that you want. Sometimes I make it really smooth… sometimes chunkier. You may need to add a little more olive oil to loosen it up…. it all depends how ‘oily’ you like it.
I store it in the fridge for 3-4 days and it keeps really well… you can top up with olive oil each day if you want it ‘looser’. I try not to add extra oil, for health and as I like it quite chunky and dry, as I’m often adding it to warm food anyway, so want less oil in it.
I made it this week and used spinach, rocket, parsley, basil, lemon, walnuts, some capers and sulphite free sultanas , (to give it a sightly ‘salsa verde’ like flavour) and it was so delicious served with fish!!!