Everyone loves pesto, whether it’s simply spooned through trofie pasta, stirred into a risotto, seductively drizzled over a tomato and fresh burrata salad starter, used as a topping on toasted bread or spooned through potato gnocchi, the uses are truly endless.
There are many combinations and variations of pesto. From a delicious fragrant basil pesto to a roasted pepper pesto, nettle pesto, asparagus pesto and beyond. This spinach pesto is a favourite of mine. I normally make a medium sized kilner jar full and once made top with olive oil before placing it into the fridge. This pesto will keep for up to a month, no double dipping though!!
200g freshly washed and dried spinach
60g pine nuts un-toasted
1 large clove garlic
Twist of salt and pepper
Olive oil 80ml
1. Into a food processor add the spinach, pine-nuts, peeled garlic, parmesan, salt and pepper.
2. Blitz for 30 seconds.
3. Pour in half of the oil and blitz for a further 30 seconds. Add the remaining oil until you have achieved the perfect pesto, a loose dropping consistency would be ideal.
Spoon into a sterilised jar and top with a little olive oil.