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)

Ingredients

• 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

Directions

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.