Recipes

Creamy Spinach Pesto

My kids won’t eat spinach unless I disguise it, luckily they love regular pesto so this is one of my methods to get a good dose of spinach into their diets without them kicking up a fuss.

I mix it up by serving the pesto with regular, spelt or kamut wholemeal pasta and sometimes (when we’re feeling adventurous) we give spiralized veg a go too (the most popular being courgette or sweet potato).

It takes no time to make and you’ll end up with a decent sized jar.

Great tip: A friend of mine even prepares her pesto in advance and freezes it in portions to bring out as and when she needs it – recently acquired play date tip (thank you Sasha!)

Creamy Spinach Pesto

Print Recipe
Serves: 1 jar Cooking Time: 20 minutes

Ingredients

  • 100g fresh baby spinach leaves
  • 100g roasted cashews
  • handful fresh basil leaves
  • 100ml extra virgin olive oil
  • 2 cloves garlic
  • Juice of 1 lemon
  • 1 tablespoon maple syrup
  • Pink Himalayan salt

Instructions

1

Start by adding the cashew nuts to your food processor and blend until you reach a flour like consistency

2

Add the rest of the ingredients and blend until you have a creamy paste

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