Spinach Pesto
This is a great recipe to avoid wasting spinach. The homemade pesto can be used in so many recipes, plus it will store well in the fridge, or in the freezer for up to 3 months.
Prep time: 15 minutes
Cook time: 0 minute
Total time: 15 minutes
Servings: 6
Ingredients:
70 g Spinach
10 g Basil leaves
1 Garlic clove
35 g Parmesan (grated )
35 g Sundried tomatoes
35 g Pumpkin seeds
35 g extra virgin olive oil (plus extra for topping)
½ Lemon (juiced )
Salt & pepper
Recipe:
- Add all of the ingredients to a food processor.
- Blend until smooth and season to taste with salt and pepper.
- Store in an airtight container covered with olive oil to preserve it longer.
How to store
Store in an airtight container, in the fridge, for up to 7 days. To freeze, divide the pesto into ice cube trays to create portions, and store in the freezer for up to 3 months.
