Broccoli Spinach Pesto
This nut-free pesto features three spring produce items (broccoli, spinach and basil) and is packed full of flavor. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Equipment
- 1 Frying pan
- 1 Grater
- 1 Blender or Food Processor optional
Ingredients
Instructions
- Remove as much of the liquid from the spinach as you can.
- Combine the spinach with the broccoli, cheese, basil, oil, and lemon juice (if using) in a food processor or blender, and process until smooth.
- The pesto store in the fridge for a few days – just pour a little oil over the top to stop the air reaching it to prevent it from browning.
- You can also freeze it for up to a month.
Notes
You can make the pesto ahead and keep it in the fridge for a couple of days, either drizzle a little olive oil over the top to prevent any air from getting to the pesto, or place cling film directly on the pesto.
Leftovers Tips:
- This pesto is a great recipe to use up some wilting broccoli or that last handful of bagged spinach.
- It is also a fantastic way to use up leftover cooked broccoli. You can spread the pesto on a pizza and make a completely different dish to the previous nights steamed or boiled broccoli.
- You can freeze in individual portions (ice cube trays are great for this) and then place the cubes in a small bag for up to 3 months. To defrost, sit at room temperature for an hour.
- Stir through pasta, rice, or gnocchi
- Serve as a dip – add some ricotta if you want a creamy dip
- Use instead of tomato sauce on pizza
- Make pinwheels with it (use instead of spinach pesto in these puff pastry pinwheels)
Nutrition
Calories: 68kcalCarbohydrates: 3gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 7mgSodium: 59mgPotassium: 127mgFiber: 1gSugar: 1gVitamin A: 486IUVitamin C: 32mgCalcium: 69mgIron: 0.3mg