• David Hall

Spinach and Walnut Pesto

Big bags of spinach that wilt and look appealing in your fridge? Rather than waste, knock up this simple, delicious and incredibly nutritional pesto for your next pasta or gnocchi dish. There are no measurements for this; it's one for you to experiment with according to what you have. Keep tasting and adjusting with these ingredients as you go.

Spinach leaves, washed and prepared

Basil leaves

Walnut halves

Garlic cloves (peeled)

Extra virgin olive oil

Salt and pepper

Parmesan cheese (optional)

1 - Put the spinach and basil leaves into a food processor. Add one clove of garlic, a handful of walnut halves and a splash of olive oil. Season a little then pulse until you have a pesto not too smooth and not too lumpy.

2 - Taste. Depending on your preference, you may want more garlic. You may want more texture from walnuts or perhaps more loose with more olive oil. You may want more basil. It's up to you.

3 - Keep adding until you are happy with the outcome.

4 - Finally, stir in some grated Parmesan cheese according to taste (but omit for the vegetarians in your life, hence why it's optional).

5 - This will keep in an airtight container for 3 days, or freeze.


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