Courgette and spinach pesto
It’s so easy to make your own pesto, it takes only 5 minutes! You can experiment with different veggies and herbs too – like this courgette and spinach pesto, which can be vegan if you use plant-based cheese alternative. Add it to crostini, sandwiches, pizza, puff pastry or pasta, boiled potatoes, grilled fish, salads and so on.
Ingredients
Method
- Cut the courgette into long, thin slices, then brush with oil and grill them in a griddle pan or under the grill.
- Lightly toast the pine nuts, then set aside.
- Meanwhile, put the spinach, garlic, lemon juice, cheese, basil and most of the pine nuts in a food processor. Pulse for a few seconds.
- Add the courgette slices and pulse until you get a textured paste. Season to taste.
- Transfer the pesto to a small bowl. Scatter the remaining pine nuts on top and add some grated cheese.
- Cover and keep refrigerated, then use it up within 3 days.