Traditionally, Basil makes up the bulk of any pesto recipe but when the winter months roll around and basil is no longer found in the herb garden, some of us are left scratching our heads.

To overcome this problem, I started playing with loads of winter greens. The good news? It turns out you can make pesto out of almost any green leafy vegetable. Feel free to play around with your leafy favourites (I love baby spinach and kale) and enjoy all that winter goodness mother nature intended.


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Winter Green Pesto - An Apple A Day

Winter Greens Pesto Recipe

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Units Scale
  • 1 1/2 generous handfuls of spinach or kale leaves
  • 50g shredded parmesan cheese
  • 100g / 2 cups walnuts (or pine nuts)
  • 45g / 1/4 cups olive oil or macadamia oil
  • 1 clove garlic
  • squeeze of lemon juice
  • celtic sea salt and pepper to taste


  1. Combine all ingredients in a food processor, Thermomix or blender until it becomes smooth in texture.

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  1. Why you need to eat leafy greens (and how!) - An Apple a Day Nutrition - […] left-over greens into a dish. You can find my greens pesto recipe here (kale), here (basil) and here (winter…

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Meet Alyse

I’m a qualified Nutritionist who believes an evidence-based approach to modern nutrition is severely under-rated. Patients are so often left in the dark when it comes to health-care and as a firm believer in the old saying “knowledge is power”, my ultimate goal is to provide my readers, students and patients with clear and actionable advice that ultimately helps you reach your full potential.