The beauty of pesto is its versatility – you can use pretty much any combination of green leaf (spinach, rocket, kale, basil, beetroot tops!), and you can substitute pine nuts for walnuts, or even sunflower seeds if you are look for a lunchbox friendly option. Here’s the template recipe which you can apply to what you have in the cupboard/fridge!
Ingredients
3 cups of packed leaves
½ cup nuts/seeds (pine nuts, walnuts, brazil nuts, sunflower seeds)
½ cup of grated cheese
¼ cup olive oil
2 garlic cloves
¼ teaspoon of salt
Equipment
Blender
Blender,Allergens
Dairy
Nuts
Directions
Put all ingredients in blender and blitz until smooth
Store in a sealed container after this process
It can be kept in the fridge for up to 2 weeks
More oil/cheese can be added depending on on your preference
We love ours with pea pasta which is available in most supermarkets now
