Basil & Spinach Pesto

March, 2020

I am obsessed with making pesto. It is a great way to use up herbs and leafy greens like spinach, rocket and kale. It is so versatile and can be eaten in many ways:

  • as a dip

  • stirred through pasta

  • spread on top of salmon and chicken before baking

  • spread on toast

  • drizzled over poached eggs

  • added to scrambled eggs or an omelette

  • dolloped onto soup before serving

Pesto can be frozen in ice cube trays or in smaller containers for single serve use. 

Basil & Spinach Pesto

As desired

  • 100g fresh basil

  • 100g baby spinach

  • 30g rocket (or extra baby spinach)

  • Juice from 1 lemon

  • 1 garlic clove, skin removed

  • 45ml extra virgin olive oil

  • 40g walnuts

  • 3 tbs parmesan cheese, grated

  • Salt and pepper to taste

  1. Add all ingredients in a food processor or blend with a stick blender in a mixing bowl

  2. Blend until smooth

  3. Add salt and pepper to taste and mix through


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© Talia Cecchele, 2020