Spinach pesto pasta

Use up spinach leaves in this versatile pesto that is perfect as a simple pasta dish.

Preparation & Cooking time: 15 minutes
Difficulty: Easy
Servings: Makes 1 jar pesto or 4 servings of pesto pasta


1 tbsp pine nuts
2 cups spinach (or rocket)
1 clove garlic, chopped
1 tbsp grated parmesan cheese
½ lemon, juice
40 ml | 8 tsp extra virgin olive oil
freshly ground pepper

To serve:
tagliatelle or spaghetti
toasted pine nuts
grated parmesan cheese


1 Toast the pine nuts in a dry frying pan over a medium heat until golden. Remove from the heat.

2 Put the pine nuts, rocket, garlic, cheese, lemon juice and a little salt and pepper in a food processor. Blend until smooth, scraping down the sides occasionally.

3 With the motor running gradually pour in most of the olive oil until well blended.

4 Spoon into a cold sterilised jar. Pour a little of the remaining oil over the top and seal tightly. Store in the refrigerator for up to 2 weeks.

5 Toss with hot pasta and garnish with pine nuts and parmesan.

Tip: Pesto freezes well. Freeze in ice cube trays, and then transfer to a freezer container to drop into soups and sauces.

Variation: Subsitute half or all of the spinach with rocket if you have rocket to use up instead. Add basil or other fresh herbs you need to use up.

Leftovers: The pesto will keep for two weeks in the fridge and can be added to pasta, salads and meats.