This pesto is delicious served with lamb, grilled meats, fish or roast vegetables. It also makes a quick meal when tossed through spaghetti or any other type of pasta. It is a great way to avoid waste and use up herbs in the fridge that are wilted or past their best. Store the pesto in a jar with a layer of olive oil in the fridge on top for up to three months
| Created by | Spinneys |
| Prep time | 5 minutes |
| Serves | Makes 250ml |
| Cuisine | Italian |
| Diet | Vegan |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 341 |
| Fat | 36.1g |
| Saturates | 4.7g |
| Protein | 3.8g |
| Carbs | 5.9g |
| Sugars | 1.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Place all the ingredients in a pestle and mortar, or food processor, and blend until just mixed, but still textured.
2
Season to taste (optional).
3
Store the pesto in a jar in the fridge with a layer of olive oil on top for up to three months.
