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Coconut-and-coriander three-potato salad

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Coconut-and-coriander three-potato salad

40 minutes

Tropical carpaccio with lime sugar

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Tropical carpaccio with lime sugar

Marinated mushrooms and radishes

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Marinated mushrooms and radishes

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Double-corn nachos

5 minutes

Sweet beetroot pizza with butternut purée and goat's cheese

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Sweet beetroot pizza with butternut purée and goat’s cheese

25 minutes

Spinach-and-cheese

Afternoon tea

Spinach-and-cheese “quichelets”

25 minutes

Artichoke-and-olive bake

Savoury bake

Artichoke-and-olive bake

40 minutes

Herb mayonnaise

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Herb mayonnaise

1 minute

Mint-and apple-dressed garden lettuce bowls

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Mint-and apple-dressed garden lettuce bowls

Slow-rise olive bread

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Slow-rise olive bread

40-50 minutes

Grilled halloumi, sweet strawberry and tomato salad

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Grilled halloumi, sweet strawberry and tomato salad

5 minutes

Spinach-and-pistachio pesto

Dip recipes

Spinach-and-pistachio pesto

59 of 75

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.

Discover more dip recipes here.