Spinach Pesto
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Spinach Pesto

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Level

easy

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Preparation

30 min

Ingredients

Servings

2
Baby Spinach
50 g
Basil Leaves
50 g
Garlic Cloves
peeled
2
Sunflower Seeds
15 g
Extra-Virgin Olive Oil
28 g
Parmesan Cheese
grated (optional)
3 tbsp
Lemon Juice
2 tsp
Sea Salt
optional
1 pinch

How to cook

Method

  • Wash & spin dry baby spinach and basil leaves.
  • Place spinach, basil and garlic cloves in the food processor and blend until finely chopped.
  • Add the sunflower seeds and drizzle half of the olive oil and puree until desired consistency and scrape down the sides of the jar.
  • Transfer the prepared pesto into a clean bowl and season with sea salt.
  • Add the grated parmesan, lemon juice and the remaining olive oil. Stir well.
  • Store in an air-tight container in the fridge for up to 2 days, or in the freezer for up to 2 months.

Top 3 ways of using pesto:

  • Pasta sauce
  • Pizza topping
  • Sandwich spread
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