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  • Writer's pictureGeorgie

Green Goodness

Now that we are coming into summer, a fresh light lunch is what you need.


Since lockdown began, I have been growing a variety of herbs and veg in my garden. It has been so rewarding seeing it all grow, and I was inspired to try some of my homegrown basil and make some green pesto!


I started by picking about 200g of basil, and adding 50g of spinach to a colander and rinsing the leaves well.


Put the leaves into a food processor along with 65g of pine nuts and blend well.


Add 3 cloves of garlic and 95g of parmesan cheese and blend.


Slowly pour in 65ml of olive oil and 55ml of freshly squeezed lemon juice to the mix whilst blending (you can also add some lemon zest if you want to make it even more lemony!).




Make sure you scrape the sides of the food processor before blending one last time!


This recipe takes 15 minutes to make and will last a couple of days in the fridge. It also freezes well so you can come back to it at a later date.


You can serve this with pasta, or it also would go nicely with some sliced tomato and mozzarella on bruschetta!


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