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.
Winter Green Pesto
- 1 1/2 generous handfuls of spinach or kale leaves
- 50g shredded Parmesan cheese
- 100g / 2 cups walnuts (or pine nuts)
- 45g / 1/4 cup olive oil or macadamia oil
- 1 clove garlic
- squeeze of lemon juice
- Celtic sea salt and pepper to taste
- Combine all ingredients in a food processor, Thermomix or blender until it becomes smooth in texture.