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SPINACH AND BASIL PESTO

The ONLY pesto recipe you need AND it couldn't be simpler. 

Servings 2 servings

Ingredients

  • 30 g Basil (one pack)
  • 50 g Spinach (two handfuls)
  • 30 g Cashew Nuts
  • 3 tbsp Extra Virgin Olive Oil
  • 1 Garlic Clove peeled and crushed
  • 1/2 Juice of a Lemon
  • Pinch Salt
  • 1 tbsp Water

Instructions

  1. If using a blender - Pulse the cashew nuts a few times to roughly crush them before adding the rest of the ingredients and blending until smooth. If the mixture is too thick, add more water a teaspoon at a time until it has reached your desired constancy. 

  2. If making by hand - Finely slice the basil and spinach. In a pestle and mortar crush the cashews, garlic and salt with the olive oil and lemon juice. Add in the basil and spinach along with the water and continue to crush until you reach your desired constancy. 

Recipe Notes

If you don't finish all of this off straight away (shock horror!) it can be stored in a glass jar in the fridge for up to three days.