Spinach & Basil Pesto

Spinach, basil leaves, garlic, pine nuts & olive oil..


Spinach & Basil Pesto


Gnocchi with Spinach & Basil Pesto


Write a review
Total Time
10 min
Total Time
10 min
  1. 1/2 cup (75g) pine nuts, slightly roasted
  2. 1 cup (80g) tightly packed baby spinach leaves
  3. 1 cup (80g) tightly packed basil leaves
  4. 1 cup good quality olive oil
  5. 1 tbsp freshly squeezed lemon juice
  6. 1 garlic clove
  7. 1/2 tsp sea salt or to taste
  8. 1/2 tsp freshly ground black pepper (optional)
  1. Roast the pine nuts for a couple of minutes in a pan over medium heat, put aside.
  2. Have the spinach, basil & garlic in a blender or a food processor and process until well mixed, this should take about 30 seconds, depending on your machine.
  3. Add the pine nuts and process for another 30 seconds.
  4. With your blender/food processor still going, gradually add the olive oil.
  5. Now add salt, black pepper (if using) and lemon juice. Taste to check if it needs more salt or lemon juice.
  6. Use straight away or transfer to a glass jar and keep in the fridge!
  1. Add some nutritional yeast if you like more of a "cheesy" flavour:)
  2. Serve with hot pasta like gnocchi, penne or pasta shells. It's also a perfect dressing for salads.
  3. This recipe makes about 1,5 cup of pesto and will last 4-5 days in the fridge.
HolyNotCow! http://holynotcow.com/


Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

%d bloggers like this: