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.