This pesto recipe is very versatile and can be adapted by adding or removing ingredients to your desire. Use it with pasta, in hummus, with meatballs, in pinwheels, on pizza, inside a sandwich or anywhere else you want, really.
- 2 cups baby spinach
- 1 cup (packed) basil
- 1/2 cup freshly grated parmesan
- 1/2 cup seeds eg sunflower, pumpkin (may be omitted)
- 1 tbsp lemon juice
- 1/2 cup olive oil
- 1-2 cloves garlic minced
Place ingredients in the blender / food processor, starting with the spinach, basil and seeds. Stop to scrape down the sides in between. If necessary add more oil to achieve desired consistency. Store in a jar in the fridge for 7-10 days or freeze in ice cube moulds (with a thin layer of olive oil) for up to 9 months.