Easy Basil Pesto

Easy Basil Pesto

This beauty is literally part of our meal prep EVERY week. We LOVE having some fresh homemade pesto on hand – for a last minute, nutritious pasta dish; stirred through some brown rice; dolloped on top of roast veggies or a salad; served with a baked chicken breast for a burst of flavour… so many uses. Double the recipe and store half in the freezer for those chaotic WTH nights where you “have nothing to eat”!
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Course Sides
Servings 6 serves
Calories 249 kcal

Ingredients
  

  • 1 cup fresh basil leaves only
  • 1-2 cups baby spinach leaves
  • 1/3 cup olive oil mild, extra virgin
  • 1/4 cup pinenuts or you can choose sunflower seeds or almonds
  • 1/2 lemon juiced
  • 1/4 cup parmesan cheese finely grated
  • 1 clove garlic optional
  • sea salt & pepper to season

Instructions
 

  • Put all ingredients into blender and blend to desired consistency.
  • Season with sea salt and pepper.
  • Move to an airtight jar. Top with extra splash of olive oil so pesto is covered – this will stop is from going brown on top.
  • This will last for up to a week in the fridge (must seal the surface with olive oil) OR can be frozen in serving portions in the freezer for up to 3 months.

Notes

if you had any leftover vegetables like broccoli (stalks and stems), avocado, kale – add it to your pesto to ‘zoop up’ the nutrient content and minimise fridge waste.

Nutrition

Calories: 249kcalCarbohydrates: 3gProtein: 4gFat: 25gSaturated Fat: 4gFiber: 1gSugar: 1gVitamin C: 11mgCalcium: 98mgIron: 1mg
Keyword basil pesto
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