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Moroccan-spiced carrot hummus with pickled carrots and flatbreads

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Moroccan-spiced carrot hummus with pickled carrots and flatbreads

20 minutes

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Spinach-and-pistachio pesto

Dip recipes

Spinach-and-pistachio pesto

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Spinach-and-pistachio pesto

By Hannah Lewry

Serves Makes 2 cups

Difficulty Easy

Prep Time 15 minutes

Ingredients

80 g pistachios, shelled and toasted
2 lemons, juiced
4 garlic cloves, peeled
Sea salt and freshly ground black pepper, to taste
2 t parsley, chopped
2 t basil, chopped
3 cups spinach, cleaned and trimmed
1 ½ cups olive oil

Method

Place all the ingredients except the olive oil in a blender. Blend for 2 minutes, then slowly start adding the olive oil in a steady stream, scraping down the sides of the blender as you go.
When all the olive oil has been added, blend for a further 5 minutes. Season to taste and store in jars in the fridge.

Cook's note: This is a great way to use spinach. The pesto will keep for up to two weeks in the fridge.

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