Spinach Pesto by The Messy Little Kitchen
Servings Prep Time
250mL 5minutes
Cook Time
5minutes
Servings Prep Time
250mL 5minutes
Cook Time
5minutes
Instructions
  1. Place the baby spinach, parmesan cheese, garlic and almonds into the food processer and place the lid on top.
  2. Mix the olive oil and lemon juice together.
  3. Begin pulsing and blending the spinach, cheese, garlic and almond mixture and slowly drizzle in the oil mixture into the food processor as you do this. Once the nuts are blended up a bit, turn the food processor on and blend until smooth.
  4. Add a pinch of salt and a little bit of freshly grated pepper. Blend once more, and taste. Adjust seasonings as necessary.
Recipe Notes

Ensure that the pesto is eaten in advance of the best before date for the spinach. Otherwise, the pesto can be stored in the fridge in a glass container (we use Bernardin jars) for up to one week. (Note: If using glass jars with Bernardin plastic storage lids, I recommend writing on the lid using a dry erase marker the date that the pesto was made on to keep track of this.)