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.
- 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)
Broccoli Spinach Pesto
- 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
- 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.