A fresh, vibrant and delicious pesto packed with nutritious basil, spinach and peas.
Fragrant basil is a good source of vitamin K, while spinach is rich in iron which is needed for growth and brain development. Peas are packed with fibre, protein and vitamin C which helps our bodies absorb iron from plant sources.
I have used almonds in this recipe, however, you could use other nuts or seeds such as pine nuts, cashew, walnuts or pumpkin seeds. Parmesan seasons the pesto and is also a good source of protein and calcium.
Pesto is amazing stirred through pasta or rice, dolloped on some roasted vegetables, baby potatoes, meat, fish or chicken. Why not try using it in our Tuna pasta recipe.
Pesto is also a great dip and is delicious spread on toast, perfect for little fingers. The smooth consistency is great for babies starting to have more substantial meals.
Super Green Almond Pesto
- 1 Tablespoon almonds toasted (20g)
- Bunch of Spinach 30g
- Bunch of Basil 30g
- 2 Tablespoons frozen peas 50g
- 1 clove of garlic crushed
- 1 tablespoon of grated pasteurised parmesan 20g
- 2 tablespoon of mild extra virgin olive oil
- 1 Lemon
- Toast the almonds on a dry frying pan over medium heat for 2-3 minutes, this helps release the aroma of the nuts
- Pop the almonds, spinach, basil, peas and crushed garlic into a blender, blitz until it starts to form a paste
- Pour the olive oil into the blender
- Mix in the grated parmesan, blitz until smooth
- Add a squeeze of lemon juice and some black pepper for seasoning
- You may have to use a spatula to scrape down the sides
- Store in an airtight container for up to 3 days in the fridge. You could also freeze it in individual portions and use as needed.
With thanks to Katie McMahon for her help in designing this recipe.