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.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Condiment, Snack
Cuisine australian, european
Servings 4 people
Calories 68 kcal

Equipment

  • 1 Frying pan
  • 1 Grater
  • 1 Blender or Food Processor optional

Ingredients
  

  • 1/4 cup spinach* a large handful, cooked and cooled
  • 1 1/2 cup broccoli* cooked and cooled
  • 1/4 cup cheddar cheese grated
  • 5 basil* medium sized leaves
  • 3 tsp olive oil
  • 1 tsp lemon juice optional

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.
Uses for Pesto:
  • 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
Keyword basil, broccoli, spinach