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.
Broccoli Spinach Pesto
Author: Robyn
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
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