I had some a load of arugula, basil and spinach that really needed to be used up. First thing that popped to mind was to make a pesto, however I had no pine nuts, so wasn’t sure how it worked. It actually turned out perfect without and was really yummy. One thing I can’t understand though is that my eldest always pushes away the green veggies, yet pesto HE LOVES, go figure!!
Arugula, Basil and Spinach Pesto
Serves 4 (2 adults and 2 children)
- large handful of fresh basil
- 70g of a mix of arugula and baby spinach
- 3 tablespoons of extra virgin olive oil
- 60g of parmesan
- 2 crushed garlic cloves
- black pepper
Add the basil, arugula, spinach and oil to a mini food processor and blitz until you have a coarse paste.
Add the parmesan, garlic, salt and black pepper and blitz again until all ingredients are well combined.
Serve over warm pasta or you can use as a stuffing for chicken or as a topping for meat/fish.