Spinach & Almond Pesto

Written By Kristy Wiseman

Ingredients

  • 2 cups baby spinach

  • 1 cup fresh basil leaves

  • ½ cup pine nuts, toasted

  • ½ cup almonds, toasted

  • ½ cup parmesan cheese, grated

  • ½ cup extra virgin olive oil

  • 4 garlic cloves, peeled

  • Juice from 1 lemon

  • Salt and pepper, to taste

Method:

  1. Put all ingredients into a food processor and blend until smooth (or your desired texture), scraping slides of the bowl as necessary

  2. Enjoy! Goes perfect with pasta, crunchy bread or grilled chicken.

Store any leftover in a glass jar in the fridge, or suitable to freeze in single serve portions too.

Kristy Wiseman