Spinach, walnut and parsley pesto



200g Spinach

Parsley, small bunch

40g Walnuts

40g Parmesan

4tbsp Olive oil

Salt and Pepper

Put all of the ingredients into a food processor and blend.


Some people like their pesto really smooth, but I prefer to leave a bit of texture.

Store in a jar or airtight container and it will last for weeks in the fridge.

Char´s tip – Add a layer of cling film or olive oil on the top to stop the pesto going brown.

This pesto is vegetarian.

4 Comments Add yours

  1. Krystal says:

    This is so easy! I totally have to try this. My little one will love it. Thanks Char!


    1. PescetarianPleasures says:

      Let me know how it goes, it´s super tasty!



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