This recipe is not a conventional green pesto, my Spinach and Pumpkin Seed Pesto has a bolder flavour, perfect if you want to add more richness to any dish.
- 2 handfuls of pine nuts
- 2 handfuls of pumpkin seeds
- A bunch of spinach leaves
- 1 clove of garlic
- 3 tablespoons of basil
- 3 tablespoons of olive oil
Firstly, fry the garlic for about 1 minute in a tablespoon of oil, then add chopped spinach leaves to frying pan until withered. Leave to cool.
Slightly crush pine nuts and pumpkin seeds and mix together in a bowl. Add spinach and garlic.
Stir in olive oil and basil. Whisk into a thick paste. Add more olive oil if it is too thick.
This will last in the fridge and can be added to many dishes...
For example I used 2 tablespoons of the pesto to make this healthy, green pasta.
- Petit-pois peas
- Spring onions
- Cherry tomatoes
- Whole wheat pasta
- 1 tablespoon of Light Philadelphia cheese
- A sprinkling of pumpkin seeds
- And of course 2 tablespoons of Pesto!
Steam broccoli and peas, transfer to pan and add the pesto, spring onions, tomatoes and spinach.
Fry until tomatoes are soft. Stir in pasta, along with the Light Philadelphia cheese, until all has melted.
Transfer to plate and sprinkle pumpkin seeds for added crunch!