Spinach and Walnut Pesto
Spinach pesto is such a delicious healthy fridge staple. It’s great for a quick supper stirred through pasta, dotted with mozzarella and walnuts, or as a lovely snack, simply spread over sourdough toast. It also pairs really well with fish, particularly Salmon.
The delicious nutty buttery taste of our Mellow Yellow Rapeseed Oil really compliments the spinach and walnuts in this recipe, the oil is very low in saturated fat, and rich in omega 3 and vitamin E so is the perfect choice for making a healthy pesto. Simply click here to find your nearest stockist.
Method
-
1
Add all the ingredients to a food processor and blend until smooth. Add salt and freshly ground black pepper to taste.
-
2
Decant into a jar and pour over a thin layer of Mellow Yellow Oil ensuring the pesto is fully covered.
-
3
This pesto is delicious stirred through pasta dotted with mozzarella and walnuts, served with salmon or simply spread over sourdough toast.
-
4
It will keep for a couple of weeks in the fridge and having a layer of oil on the top will keep the air out, making it fresh for you to enjoy anytime in your favourite way.
Ingredients
-
100g spinach
-
5g parsley (roughly a handful)
-
5g basil (roughly a handful)
-
50g chopped walnuts
-
50g parmesan, grated (or a vegetarian alternative)
-
80ml Mellow Yellow Rapeseed Oil
-
3 cloves of garlic
-
Juice and zest of 1 lemon
-
Salt & Pepper, to taste
