Basil and Spinach Summer Pesto

    If you have an abundance of fresh herbs in your garden or windowbox - try this flavourful herb and spinach pesto. Use it to top a barbecued steak, or spread on top of garlic bread or simply add to hot pasta. This pesto will keep stored in an airtight container in the fridge for up to one week. It can also be frozen for up to one month.

    22 people made this

    Serves: 12 

    • 2 garlic cloves, minced
    • 40g fresh basil leaves
    • 60g fresh flat-leaf parsley leaves
    • 30g fresh spinach leaves
    • 50g chopped fresh oregano
    • 70g toasted pine nuts
    • 40g grated Parmesan cheese
    • 1 pinch salt and freshly ground black pepper to taste
    • 180ml olive oil

    Prep:10min  ›  Ready in:10min 

    1. Blend the garlic, basil, parsley, spinach, oregano, pine nuts, Parmesan cheese, salt, pepper and olive oil in a food processor until smooth.

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