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blue bowl filled with broccoli spinach pesto with leftover broccoli florets and cheddar cheese

Broccoli Spinach Pesto

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
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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

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