Spinach Pesto

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Pasta Recipe - Spinach Pesto - to serve with any pasta dish

2 bunches of young spinach leaves
75g walnuts
4 cloves garlic
500ml fresh basil leaves
250ml grated Cheddar cheese
salt and pepper
250ml vegetable oil
50ml olive oil

Trim spinach, steam leaves until soft and drain well. In a food processor, finley chop the walnuts, garlic and basil; add the cooked spinach, cheese and seasoning. Process again, and then add the olive and vegetable oils in a slowly. Spoon into suitable jars for storing, run a thin film of oil over the top and refrigerate. This spinach pesto will keep for several days.
Before serving, stir well and stand at room temperature for 30 minutes.