the besto Spinach pesto

INGREDIENTS

GREENS

• 80g spinach

• 20g fresh basil

OTHER

• 14g Parmesan cheese, grated

• 1 garlic clove, peeled

• 5g nutritional yeast (about 1 tablespoon)

• 40g olive oil (about 3 tablespoons)

• 16g pine nuts (about 2 tablespoons)

DIRECTIONS

Wash the spinach and basil.

**HOT TIP!!‍ ‍Bring a small pot of water to a boil or kettle and add the water to a peeled garlic clove. Leave it in there for a few minutes to mellow the flavour, makes it way less harsh and more suitable for toddlers. I like it better this way too!

Toast the pine nuts in a dry pan or toaster oven for a few minutes until lightly golden. Keep a close eye on them — they can burn quickly!

Grate the Parmesan cheese.

BLENDING

Add the spinach, basil, pine nuts and 13g (1 tablespoon) olive oil to a blender and blend until roughly combined.

Add another 13g olive oil, the Parmesan, warmed garlic and nutritional yeast. Blend again.

Add the final 14g olive oil and blend until smooth.

STORE

Eat immediately or store in freezer

Use in puffs, serve with pasta, great in a chicken quesadilla + more!

Kai’s Rating: MORE! MORE! (aka 2/3) (we use it at least twice a week!)