Homemade Pesto with Basil & Baby Spinach
15 min Prep
Contains Nuts and more
A simple go-to pesto recipe that can be whipped up in under 15 minutes.
Original recipe at: http://tasteandseeblog.co.za/2016/08/09/homemade-pesto-with-basil-baby-spinach/
Place the basil leaves, baby spinach, garlic clove, almonds, and extra virgin olive oil into a blender (I use my NutriBullet, it works like a charm).
Blitz until all of the ingredients are chopped up and mixed well. Scrape down the sides of the blender if necessary to incorporate all of the ingredients. Just a note here for students who may live in res, or others who just don't have a standing blender, a hand blender will also do a great job of this, you might just need some extra olive oil or some water to assist you. Just make sure to use a bowl or jug with high sides to prevent green stuff from flying all over the place 🙂
Add the lemon juice and zest, Parmesan cheese, 1/2 tsp of salt, and 1/2 tsp freshly ground black pepper. Blitz until incorporated.
Taste the pepper and adjust the salt and pepper to suit your taste.
Serving Size 76.2 g
|Amount Per Serving|
|Calories 149.8 cals||7%|
|% Daily Value*|
|Kilojoules 628 kJ||7%|
|Fat 13.5 g||21%|
|Sodium 145.3 mg||6%|
|Carbohydrate 4.9 g||2%|
|Protein 2.9 g||6%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|