Easy Homemade Spinach Pesto {For Using Leftover Spinach}

Here's a very easy recipe for spinach pesto. It could not be simpler to make - blitz everything in a food processor and enjoy! It's delicious and packed with energy-boosting iron. Use walnuts or cashew nuts and lots of lemon for a zingy flavour.

Spinach Pesto is a great way to use up spinach which is on it's way out. You can keep your pesto in the fridge for two weeks in a jar, or freeze it into ice-cubes and it lasts for ages. There's lots of ways to enjoy your spinach pesto, but I love it simply stirred through hot pasta and topped with parmesan cheese.

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Easy Homemade Spinach Pesto {For Using Leftover Spinach}

• Time: 10 minutes start to finish

• Cost: 45p per 40g serving

• Calories: 360 per 40g serving

• Makes: 8 x 40g servings

Ingredients:

• 120g spinach leaves, washed

• 1/2 clove of garlic (crushed)

• 50g parmesan cheese (or strong cheddar)

• 50g walnuts or cashews

• Juice & finely grated zest of 1 lemon

• 6 tablespoons olive oil (approx.)

• Salt to taste

• Pinch of nutmeg (optional)

Method:

1. Pop all the ingredients except the olive oil in a food processor. Pulse until the mixture resembles fine breadcrumbs.

2. Add the olive oil a tablespoon at a time, pulsing between tablespoons until you reached the desired texture.

3. Scrape out the spinach pesto into a clean jar and pour a little olive oil over the top. Screw on the lid and store in the fridge. Use within two weeks. See notes about freezing.