Spinach, Seed and Nut Pesto Recipe


This is a delicious way to make your own homemade pesto that’s dairy-free and full of goodness. You can actually use any leafy greens in this, spinach works well but so would kale, and broccoli can also be added too. The type of nuts can be altered to taste as well.

IMG_0132

You will need:

2 cups of fresh Basil

2 cups of spinach

1 cup Sunflower seeds

1 cup Macadamia nuts (walnuts or blanched almonds can also be used)

Juice of 2 Lemons

3 small cloves of Garlic

1/2 tsp Himalayan rock salt

1/3 cup of Almond or Olive oil

IMG_0125

Tear up the spinach leaves and then place all the ingredients in to a blender or food processor. Pulse for a couple of minutes until you have pesto-like consistency (it can be as smooth or textured as you like!). Place in a lidded jar and store in the fridge. It should keep for up to 10 days and can also be frozen.  Top tip – if freezing put in to an ice cube tray so you have perfect small portions of pesto ready for use! Once frozen you can remove from the tray and store in a ziplock bag in the freezer for easy access!

Delicious on buckwheat or spelt pasta for a quick mid-week supper or it’s lovely simply spread on rye toast!

Advertisements

One thought on “Spinach, Seed and Nut Pesto Recipe

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s