Spinach Pesto

Here's a very easy recipe for spinach pesto. It could not be simpler to make - blitz everything in a food processor and enjoy! Spinach pesto makes a nice change from basil pesto, plus it's packed with energy-boosting iron. I've used walnuts in my recipe but if you're not keen on them use pine nuts. I love to add lemon juice and zest to give it a zingy flavour.

Spinach Pesto is a great way to use up spinach which is on it's way out. You can keep your pesto in the fridge for two weeks in a jar, or freeze it into ice-cubes and it lasts for ages. There's lots of ways to enjoy your spinach pesto, but I love it simply stirred through hot pasta and topped with parmesan cheese.

Spinach Pesto: Makes enough to serve 8 adults with pasta:

Time: 10 minutes start to finish
Cost: 33p per serving*
Calories: 163 per serving*

*based on 8 x 40g (equivilant of 1 heaped tablespoon) servings. Not including pasta.

• 120g spinach leaves, washed
• 1/2 - 1 clove of garlic
• 50g parmesan cheese
• 50g walnuts
• Juice & finely grated zest of 1 lemon
• 6 tablespoons olive oil
• Salt to taste
• Pinch of nutmeg, optional

1. Pop all the ingredients except the olive oil in a food processor. Pulse until the mixture resembles fine breadcrumbs. 
2. Add the olive oil a tablespoon at a time, pulsing between tablespoons until you have a smooth liquid paste. Don't over blend so you lose the texture of the nuts, cheese and spinach.
3. To serve with pasta: allow 100g pasta per adult, cook as instructed on the packet. Drain and stir though 40g / 1 heaped tablespoon of spinach pesto. Serve topped with parmesan if you like.

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Comments

[Camilla @ Fabfood4all]

This sounds really delicious and nutritious so ticks all the boxes and I like that you can freeze some for another day!

[Gourmet Mum]

Hi Camilla! It's a great way to 'use up' spinach and helps that you can freeze it for another day! Filipa x