This broccoli spinach pesto is a huge hit with Mini Jones, especially with pasta. I try to keep some pesto in the freezer to jazz up a hastily assembled meal; whether that be stirred through pasta, added to a soup, or on top of pizza. This pesto is made without nuts, and it’s extra ‘hidden’ veggies are always a winner in my book! It is also a great way to use up some wilting broccoli or last handful of bagged spinach that is sat in the fridge looking sorry for itself.
Broccoli Spinach Pesto
30g (a large handful) spinach, cooked and cooled
100g broccoli, cooked and cooled
20g cheddar cheese, grated
5 medium basil leaves
3 tsp olive oil
1 tsp lemon juice, optional
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.