About this recipe: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.
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
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Method Prep:10min › Ready in:10min
Blend the garlic, basil, parsley, spinach, oregano, pine nuts, Parmesan cheese, salt, pepper and olive oil in a food processor until smooth.