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"!
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
Tried this recipe?Let us know how it was!