Pesto sauce brings the flavour on summer even on the coldest of days. As fresh basil is readily available, you can transport your taste buds to a sunny Italian piazza in no time. Just blitz everything in whatever blender you have to hand. If you can tolerate pine nuts, they are a great addition, but still this tastes great without nuts or parmesan cheese.
pesto sauce
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| Prep Time5minutes |
| Cook Time |
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Ingredients
- 25 g fresh basil
- 25 g spinach baby leaves are nice and tender
- 3 tbsp olive oil extra virgin if possible
- 1/4 medium lemon juice only
- 1/2 clove garlic
- 1/2 tsp bouillon powder
Quantity of servings: people
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Ingredients
Quantity of servings: people View units in: |
Instructions
- Place everything into the bowl of your blender and blitz until combined. Can be kept in the fridge for up to 3 days,
Recipe Notes
Serve with brown rice spaghetti and the remaining spinach stirred through until just wilted; or as a marinade for chicken with the remaining juice of the lemon - there are so many ways to use the versatile sauce! More ideas and inspiration coming soon.
Nutrition Facts
pesto sauce
Amount Per Serving
Calories 95
Calories from Fat 90
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
15%
Saturated Fat 1g
5%
5%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Sodium 110mg
5%
5%
Potassium 71mg
2%
2%
Total Carbohydrates 1g
0%
0%
Dietary Fiber 0.4g
2%
2%
Sugars 0.2g
Protein 0.5g
1%
1%
Vitamin A
18%
18%
Vitamin C
7%
7%
Calcium
2%
2%
Iron
2%
2%
* Percent Daily Values are based on a 2000 calorie diet.