About this recipe:Light, yet packed full of flavour, this homemade lemon, basil and spinach pesto is perfect tossed with hot spaghetti for a quick dinner. It is also excellent as a pizza sauce or smeared on hot crusty bread. It freezes well so you can be reminded of the taste of summer basil in the duller months!
120g Pecorino cheese, cut into cubes
6 cloves garlic
60g baby spinach leaves
40g basil leaves
60g chopped walnuts
60ml lemon juice
1/4 teaspoon lemon zest
1/4 teaspoon salt
2 tablespoons olive oil
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Method Prep:15min › Cook:15min › Ready in:30min
Bring a large pot of lightly salted water to the boil. Cook spaghetti until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti into a large bowl.
Place cubes of cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Add garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.