This dairy free and nut free pesto made from spinach and basil is rich and creamy due to the avocado. Stirred through pasta, dolloped on a pizza or used as a dip for cooked carrot sticks; I’ve found it to be a great way of getting some extra veggies into a dish – with both Mini Jones and Mr Jones…
30g cooked spinach – frozen or fresh (it’s about a handful if using fresh)
6 medium sized basil leaves
1 tsp lemon juice
1 tbsp olive oil
Let the spinach cool before squeezing as much water as you can out of it.
Put it in a blender then add the rest of the ingredients and blend everything together until smooth, adding a little more olive oil if it’s too thick.