Anyone that knows me will know I have a deep love for pesto. I probably eat it way too much but with this oil free pesto that’s 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.
As always if you make this recipe be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
- 2 cups tightly packed fresh spinach
- 1/4 cup loosely packed basil
- 1/4 cup pistachios
- 3 garlic cloves
- 1/2 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.
Best used straight away, but will keep in the fridge in an air tight container for 3-5 days.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 108Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 240mgCarbohydrates: 9gFiber: 3gSugar: 2gProtein: 5g