A delicious and nutritious Spinach Pesto ready in just 5 minutes
- 500g spinach
- 3 garlic cloves, crushed
- 75g parmesan, grated
- 120ml olive oil
- Chuck half the spinach and the rest of the ingredients into a food processor and blitz until smooth. Add the remaining spinach and blitz again.
- The ingredient quantities are not set in stone so you can change them depending on how much parmesan you like or alter the oil quantity depending on how you like the consistency of your pesto.
- The pesto can be stored in an airtight container in the fridge for 4 days or can be frozen. Try freezing it in ice cube trays so you can easily pop out one portion at a time.