Spinach Pesto

Serving 2 - 3 pax
Preparation Time 30mins
Skill Very Easy

50g Baby spinach
50g Basil leaves*
1-2 Garlic cloves, peeled
15g Sunflower seeds
25-30g Extra-virgin olive oil
2-3 tbsp Parmesan Cheese, grated (optional)
1-2 tsp Lemon juice, freshly squeezed
Pinch of Sea-salt (optional)

*Available at your nearest FairPrice store.

  1. Wash & spin dry baby spinach and basil leaves.
  2. Place spinach, basil and garlic cloves in the food processor and blend until finely chopped.
  3. Add the sunflower seeds and drizzle half of the olive oil and puree until desired consistency and scrape down the sides of the jar.
  4. Transfer the prepared pesto into a clean bowl and season with sea-salt.
  5. Add the grated parmesan, lemon juice, and the remaining olive oil, stir well.
  6. 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:

  1. Pasta sauce
  2. Pizza topping
  3. Sandwich spread

Tip: This pesto is excellent to use as a pasta sauce. Stir cooked pasta with prepared pesto, tumble in some fresh cherry tomatoes or other vegetables and you are good to go!

More Recipes by Tanya Soman, Head Chef of Fusspot & Foodie
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