You will not want to buy pesto again, once you realise how quick and easy this version is to make and it keeps in the fridge for at least 7 days. Swap the nuts and the herbs to create your own versions.
- 65 g Fresh spinach
- 25 g Fresh Basil
- 10 g Fresh garlic peel not chopped
- 40 g Pine Nuts You can use walnuts, almonds or pecans
- Juice of half a fresh lemon
- pinch of salt
- 75 ml Organic cold pressed olive oil
Place all the ingredients in a nutribullet and blitz until you have a smooth paste.
Do not heat of cook with this sauce. Instead toss it into the dish you are making to preserve the nutrients.