Anyone that knows me will know I have a deep love for pesto. I probably eat it way too much but when it’s oil free and healthy like this recipe, I have no regrets. Pesto pasta is of course a favourite (with sweet corn and chilli, mmm) but pesto is so versatile. It’s great on on cheesy toast, in mash potato, on pizza, in salads. In fact I think I may write a blog post on my favourite foods with pesto.
Anyway, this pesto is garlicky, creamy and SO easy to make. It taste so much fresher than store bought pesto so I promise washing the nutri bullet after will be worth it
- 2 cups tightly packed fresh spinach
- ¼ cup loosely packed basil
- ¼ cup pistachios
- 3 garlic cloves
- ½ lemon
- 4 tbsp water
- Salt and pepper
- Peel the garlic and add to the blender with all the other ingredients. Blitz until smooth, you may need to scrape the sides down half way through.