Everyone loves pesto, whether it’s simply spooned through trofie pasta, spooned and stirred into a risotto, seductively drizzled over a tomato and fresh burrata salad starter or used as a topping on toasted bread, the uses are truly endless.

This spinach pesto is a favourite of mine. I normally make a medium sized jar or this verdant paste and once made top with olive oil before placing in the fridge. This pesto will keep for up to a month, no double dipping though!!


Preparation time: 5 minutes

Makes: 500 ml jar


200g freshly washed and dried spinach

60g pine nuts un-toasted

1 garlic clove, peeled

60g Parmesan, grated

Twist of salt and pepper

80 ml Extra Virgin Olive Oil


  1. Into a food processor add the spinach, pine-nuts, peeled garlic, Parmesan, salt and pepper.
  2. Blitz for 30 seconds.
  3. Pour in half of the oil and blitz for a further 30 seconds. Slowly pour in the remaining oil until you have achieved the perfect pesto, a loose dropping consistency would be ideal.
  4. Spoon into a sterilised jar and top with a little extra virgin olive oil. Remember no double dipping!!