My take on your usual green pesto. I’ve always used spinach to basil as this way I’m getting more goodness in the dish. I also find you get a lighter pesto flavour and the garlic really comes through. Perfect for a summer’s evening!
200g baby spinach
90g grated Cheddar cheese
2 cloves garlic crushed
60ml olive oil
1 juice of small lemon
1/2 tsp salt or more to taste
Black pepper to taste
Little water to thin out if required
1. Put walnuts into a food processor and blitz until walnuts resemble bread crumbs
2. Add the baby spinach, lemon juice, cheese, garlic, salt and pepper and whizz again on a medium setting. Slowly add the olive oil whilst processor is on
3. Make sure all the spinach and ingredients are blended well.
4. Take pesto out into a bowl and place in fridge whilst you cook your pasta. Once pasta is ready, spoon pesto as a sauce onto the pasta, mix and enjoy.