Spinach Basil Pesto
Serves
4
Total Time
15mins
Calories
324
I always make a double batch of pesto and freeze half of it for when I'm in a pinch for time. Delicious as a spread on sandwiches or toss with pasta (or zucchini spirals), chicken and cherry tomatoes for a quic...
- Pecan pieces25 gtoasted
- Fresh garlic12 g
- Lemon½juice of, zest of
- Kosher salt5 g
- Baby spinach20 g
- Fresh basil leaves65 g
- Parmesan cheese45 ggrated
- Olive oil100 g
Ingredients
- 1. Add pecan pieces, fresh garlic and lemon to a clean glass measuring cup
- 2. Blitz with stick blender until fine
- 3. Add kosher salt, baby spinach, fresh basil leaves, parmesan cheese and olive oil to the glass measuring cup
- 4. Blitz with stick blender until smooth
Method
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