This Pesto recipe will make the best pesto you have ever tasted but aside from being utterly delicious, it is also incredibly nutritious. Spinach, like most leafy greens is considered a good plant-based source of iron, while the vitamin C found in broccoli and lemon juice helps boost its absorption by up to 50%!
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1 ½ cups basil leaves
1 ½ cups baby spinach
½ cup finely grated parmesan cheese
½ cup pinenuts
⅓ cup Extra Virgin Olive Oil
4 x 25g Nourishing Bubs Broccoli puree cubes, defrosted
Juice of 1 lemon
Pinch of salt
Place spinach, basil, pine nuts, parmesan and defrosted Nourishing Bubs Broccoli cubes in a food processor and pulse until combined.
Turn speed to low and add olive oil in a gradual stream. Continue processing until desired consistency reached. For a slightly runnier pesto, add water.
Add half the lemon juice, pulse, then taste. Add the remaining juice if you wish. Add salt to taste (remembering it is for little people so does not require the intensity of flavour).
Store in a jar and top with a little olive oil to cover surface and prevent oxidisation. Keep for 3-4 days in refrigerator.