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