Spinach Pesto


I used to think pesto was the height of sophistication. A special vibrant spread bought out for special occasions, eaten by special people. As I’ve grown the novelty never wore off; a cheese platter, cold cuts of meat, a salad… somehow I just feel better eating them when pesto is in the mix.

I love making various kinds with different herbs and additions. Spinach is growing like nuts in our mini garden at the moment. I was inspired…

This little beauty of a pesto packs a surprising hit of flavour! It’s a great accompaniment on crackers, with meat, or to jazz up your bacon and eggs. Use it any way you think of!


Spinach Pesto

3 cups loosely packed baby spinach leaves
juice of 1 lemon
3 tbsp olive oil
2 cloves garlic, peeled
2 tbsp sunflower seeds – optional
2 tbsp chopped green onion
3 tbsp grated parmesan
salt & pepper to taste

Place all the ingredients in the food processor and process to a fine dip-like consistency. Store in a glass jar. Will keep for 1 week otherwise will freeze well.


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