Ingredients

Method

• 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

Ingredients

1. 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.
2. 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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