Newbridge Pesto

Newbridge Pesto


  • 100g Basil leaves
  • 50g Baby spinach
  • 3 Garlic cloves
  • 10ml Olive oil
  • Salt to season

(For an alternative taste use 25g spinach and 25g sundried tomatoes.)

Preparation method

  1. In a food processor blend all dry ingredients.
  2. Slowly add olive oil until you have a thick paste
  3. Transfer to a plastic tub, cover tightly and refrigerate.

To use:

Cook pasta until al dente, drain and return to a low heat, stir pasta until excess moisture has evaporated. Turn off the heat and stir in 1 dessert spoon of pesto. Coat all the pasta with the pesto, and serve.

1 level dessert spoon of pesto will be enough for 4 portions of pasta.

This pesto can also be used to coat roasted chicken, prawns and any firm white fish.

Do not boil or over-cook the pesto as this will cause the herbs to discolour and taste bitter.