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Coriander & Spinach Pesto


1 large handful coriander leaves (with stalks)

1 large handful spinach leaves

3 garlic cloves

½ avocado

3tbsp olive oil

½ squeezed lemon



Pinch of salt


  1. Wash and roughly chop the coriander and spinach, including stalks.
  2. Add the chopped greens, the avocado, the garlic, the olive oil, a pinch of salt and the lemon juice to a kitchen processor and blend.
  3. Keep in an air-tight container in a fridge for up to 5 days. The pesto can also be frozen.

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