Pesto is so simple to make and is the perfect accompaniment for so many dishes, it’s also a great way to get more greens into your diet. If you have any leftover veggies from last week like broccoli or kale, swap out the spinach for it and 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 toasted toasted walnuts
- 1 lemon, juiced
- sea salt, to taste
Directions:
Place all ingredients in a food processor and process until combined.
Put in a glass jar and enjoy with everything!
Will keep in the fridge.
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