Super Green Pesto Recipe
This super green pesto is easy to whizz up and store ready for when you need a speedy meal.
It’s not just super green in colour, it’s also super green in that you can use up any leftover greens in your fridge. As the old saying goes, waste not, want not, with the added benefit of a quick nutritious meal.
Why not go even greener and have it with courgetti. It’s also great addition to scrambled eggs, as a topping on quiches or in an omelette with a bit of grated cheese.
Serves: 6
Prep time: 5 minutes
Ingredients
2 granny smith apple peeled, cored and diced
110g toasted pine nuts
50g fresh basil
200g of mixed leafy greens (think spinach, kale, rocket etc.)
1 avocado, stoned and peeled
2 garlic cloves
1 lemon, zest and juice
40g grated parmesan, or vegan parmesan
Extra virgin olive oil
Sea salt and freshly ground pepper
Method
Toast the pine nuts until golden, keep an eye and toss regularly to make sure they don’t burn.
Place nuts and garlic in a food processor and pulse until in crumbs.
Add the basil and mixed leafy greens in small batches, (if using kale this may need to be lightly steamed so it turns bright green before you had it – ensure you dry it on a paper towel or a tea cloth). Add avocado, lemon juice, and parmesan and season with a little salt and lots of pepper. Pulse until the greens are finely chopped.
Turn the processor back on and slowly pour in olive oil until the pesto is to a consistency you are happy with (about 4-5tbsp)
Put in a sterilised jar and store in the fridge.