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Spinach & Dill Pesto

Makes: approx. 300g pesto

Prep time: 15 min


3 handfuls of spinach

2 handfuls of dill

5 garlic cloves

100ml extra virgin olive oil

2 handfuls of pine nuts

½ squeezed lemon juice



  1. Wash the spinach and the dill, roughly cut in half.
  2. Place all of the ingredients in a kitchen processor and blend. You may need to start with the half of the leaves first slowly adding the rest while it’s blending.
  3. Keep the pesto in an air-tight container in a fridge for up to 5 days. It can also be frozen.

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