Spinach & Dill Pesto
Course: Breakfast & SmoothiesMakes
300
approx 300g pestoPrep time
15
minutesIngredients
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
Salt
Method
- ½ squeezed lemon juice
- 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.
- Keep the pesto in an air-tight container in a fridge for up to 5 days. It can also be frozen.
