I love pesto, it has to be one of my favourite things.  Like many people I used to buy pesto, I didn’t know where to start with making it.  But it’s so easy to make and so much better (no added rubbish!).  These are rough quantities; the great thing about pesto is that you can play around with it and get it just how you like it.  Like more nuts, add more nuts.  Like it heavy on the parmesan, add more parmesan!


30g of basil (I usually use one of the packs you buy in supermarkets)
A handful of spinach
A small handful of pine nuts
3 tablespoons of extra virgin olive oil
Juice of half a lemon
Salt to taste (I don’t often use salt as I find the parmesan is enough)


Simply blend all the ingredients in a mini blender.

Hints and tips

Check the consistency, you may need to add a bit more olive oil.

Experiment with the nuts you use it doesn’t have to be pine nuts. You can try almonds, cashew nuts or walnuts to mix it up a bit.

I like to add spinach for an extra punch of nutrients, I also find it bulks the pesto out a bit and makes it go a bit further. I like a lot of pesto.  You can also use kale.

Go easy on the lemon, start with a little bit and then add more once you’ve checked the taste.  It’s easy to over-do the lemon if you’re not careful!

Nutritional facts

Adding lemon juice helps your body absorb the non-heam iron from the spinach as it contains vitamin C.

There are lots of good fats in this recipe from the olive oil and the nuts.  Your body doesn’t make essential fats so you have to get them from your diet.  And they are just that, essential, needed for every cell in your body.

You’ve also got the added benefit of lots of greens; greens are always good!

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