Spinach and Basil Pesto

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I wanted to start to put together a few of my “basic” recipes that I always have in the house and use constantly. I love pesto but a lot of the store bought pestos are filled with excess oils and preservatives and can be quite expensive so I much prefer to make my own.

This is the most versatile pesto, we use it constantly for dips (add a mashed avocado and you instantly have a creamy pesto dip), we use it in pastas, salad dressings, on sandwiches and pretty much anything!

This recipe will make approximately 1 cup of pesto which usually lasts us about 2 weeks but the pesto will last in an air tight container refrigerated for up to 1 month.

What you’ll need

1 cup washed spinach leaves
1 cup washed basil leaves
1/2 cup pine nuts
1/2 cup shredded parmesan
1 tsp lemon rind
1 tsp lemon juice
2 tbsp flaxseed oil
1/2 tsp pepper

How to

– Combine all ingredients and blend in a food processor
– Store in an airtight container refrigerated for up to 1 month (It’s so good It wont last you this long!)

 

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