My mother has been working at a gorgeous primary school this last week and they have a big veggie garden there. In abundance is the beautiful herb basil. She bought me home a bunch and the first thing I thought of was pesto! I added spinach but I have also made this with kale and the result was just as delicious. These leafy greens boost the health benefits of the pesto with their high vitamin and mineral content.
We served this pesto with a hearty winter vegetable soup for dinner and the flavours worked fabulously. It’s also beautiful spread on seed bread, crackers and tossed through zucchini pasta.
I have added parmesan cheese for a little creamy texture but feel free to omit this to keep the pesto dairy free.
1 bunch of basil, washed and stems removed
1 handful of spinach
1/2 lime, juiced
1/4 C walnuts
2 garlic cloves, peeled
1 T parmesan, grated
2-4 T extra virgin olive oil
Place all the ingredients except the EVOO into a food processor. Process for 1 minute, scraping down the sides. With the motor still running drizzle in the EVOO until you reach your desired consistency.
Store in a jar in the fridge for up to 1 week.