Green Pesto
Allergens
Nuts
Milk ingredients
For
Portions
20
g
walnut kernels
2.50
bunch of
basil
2
garlic clove(s)
4
sprigs of parsley
20
g
spinach leaves
0.50
tsp
salt
8
tbsp
olive oil
25
g
feta
6
tbsp
grated hard cheese
Toast the walnuts in a frying pan without any fat until they give off a lovely aroma, then transfer them to a deep bowl.
Pluck the basil leaves and peel the garlic. Add both to the walnuts along with the parsley, spinach, salt, oil and feta, and purée with a hand blender. Finally, stir the grated cheese into the pesto.
Pluck the basil leaves and peel the garlic. Add both to the walnuts along with the parsley, spinach, salt, oil and feta, and purée with a hand blender. Finally, stir the grated cheese into the pesto.
Tips
To store the pesto, transfer it to a screw-top jar and cover generously with oil. It will keep in the fridge for several weeks.
Nutrients per portion 256kcal
CO₂ equivalent per portion 214g