• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Mrs Jones's Kitchen logo

  • ALL RECIPES
  • BUDGET
  • ABOUT
  • CONTACT
menu icon
go to homepage
search icon
Homepage link
  • HOME
  • ALL RECIPES
  • BUDGET
  • eBooks
    • Welcome To ME
    • 10 Soups
    • 10 Muffins
    • 12 Christmas Cookies
  • About
  • Contact
  • Services
  • Recipe Shop
    • Facebook
    • Instagram
    • LinkedIn
  • ×

    Home » Baby Led Weaning

    Broccoli Spinach Pesto

    By Robyn | Published: Dec 6, 2018 | Modified: Mar 5, 2022

    TO THE RECIPE
    blue bowl filled with spinach broccoli pesto
    This nut free pesto, packed with spinach and broccoli, is a great alternative to basil pesto. Adding just a few leaves of basil to the pesto means the basil flavour isn’t overpowering, which makes it a very kid-friendly recipe.
    bowl of broccoli spinach pesto on wooden board with baby spinach, grated cheese and broccoli florets to the side
    Broccoli Spinach Pesto

    I originally started to make this pesto for baby led weaning. Either stirring it through pasta or mixing in a spoonful or ricotta of plain Greek yogurt and using as  a dip for pasta or cooked veggies.  But it was so tasty, that I have kept making it and incorporating it for our family meals.

    If I have a busy day on the agenda, then I blend this pesto up whilst having breakfast, cover and leave in the fridge until dinner time. Then I cook some pasta, stir through this pesto and we have broccoli pesto pasta: an easy mid week dinner that the whole family will eat; on the table in less than 15 minutes. Sometimes I add some chopped up cherry tomatoes, or a couple of spoonfuls of tinned sweetcorn. Other times I leave it plain.

    You can make the pesto ahead and keep it in the fridge for a couple of days, either drizzle a little olive oil over the top to prevent any air from getting to the pesto, or place cling film directly on the pesto.

    Leftovers Tips:

    • This pesto is a great recipe to use up some wilting broccoli or that last handful of bagged spinach.
    • It is also a fantastic way to use up leftover cooked broccoli. You can spread the pesto on a pizza and make a completely different dish to the previous nights steamed or boiled broccoli.

    Can I freeze this pesto:

    Yes you can, just freeze in individual portions (ice cube trays are great for this) and then place the cubes in a small bag for up to 3 months. To defrost, sit at room temperature for an hour.

    Uses for Pesto:

    Stir through pasta, rice, or gnocchi

    Serve as a dip – add some ricotta if you want a creamy dip

    Use instead of tomato sauce on pizza

    Make pinwheels with it (use instead of spinach pesto in these puff pastry pinwheels)

    If you are looking for more veggie packed ideas that are toddler approved, have a look at these easy Sweetcorn Fritters, this plant based Lentil Bolognese or this Carrot and Lentil Soup.

    blue bowl filled with broccoli spinach pesto on wooden board with spinach, cheese, and broccoli florets to the right of the bowl
    Broccoli Spinach Pesto

    Broccoli Spinach Pesto

    Author: Robyn

    This easy nut free baby led weaning pesto recipe with broccoli and spinach is popular with kids too. It makes a delicious dip, sauce for pasta or stir it through soup.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Course dip, Snack
    Cuisine modern australian, modern european
    Servings 4 people
    Calories 57 kcal

    Ingredients
      

    • 30 g a large handful spinach, cooked and cooled
    • 100 g broccoli cooked and cooled
    • 20 g cheddar cheese grated
    • 5 medium basil leaves
    • 3 teaspoon olive oil
    • 1 teaspoon lemon juice optional

    Instructions
     

    • Remove as much of the liquid from the spinach as you can.
    • Combine the spinach with the broccoli, cheese, basil, oil, and lemon juice (if using) in a food processor or blender, and process until smooth.
    • The pesto store in the fridge for a few days – just pour a little oil over the top to stop the air reaching it to prevent it from browning.
    • You can also freeze it for up to a month.

    Nutrition

    Calories: 57kcalCarbohydrates: 2gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 45mgPotassium: 129mgFiber: 1gSugar: 1gVitamin A: 936IUVitamin C: 25mgCalcium: 56mgIron: 1mg
    Keyword baby led weaning recipe, leftover broccoli, leftovers, vegan nut free pesto

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

    « Sweetcorn Drop Scones
    Leftover Turkey Patties »

    Reader Interactions

    Trackbacks

    1. Orange, Spinach and Pomegranate Salad - It's Not Complicated Recipes says:
      July 30, 2019 at 9:53 am

      […] Broccoli Spinach Pesto by Mrs. Jones’ Kitchen […]

      Reply

    Let me know your thoughts! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • LinkedIn
    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

    Latest

    • Yasai Gyoza (Veggie Gyoza)
    • Turkish Sumac Onions
    • Malfouf Salad
    • Haydari (Turkish Yogurt Sauce)
    • Polish Cucumber Salad (mizeria)
    • White Bean Caprese Salad

    Loved Right Now

    • Parmentier Potatoes
    • Bourbon Biscuit Recipe
    • Savoury Mince
    • Easy Indian Chapati Recipe
    • Rocket Pomegranate Salad
    • Chicken and Ham Pie

    Footer

    Services

    Recipe Creation
    Recipe Audits
    Photography | Portfolio
    Videos
    eBooks

    Information

    About
    Contact
    Disclaimer
    Accessibility Policy
    Terms & Conditions
    Privacy Policy
    Cookie Policy

    Recipe Customers

    Register
    Log in
    Recipe Shop
    Terms of Business

    Copyright © 2022 Mrs Jones Kitchen International

    Website by Vanilla Ink