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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.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 courgette
  • 1 tsp olive oil
  • 2 large handfuls of baby spinach washed and drained
  • 1 garlic clove chopped
  • ½ lemon juiced
  • 1 handful basil leaves
  • 2 Tbsp Parmesan or vegan alternative, grated, plus extra to serve
  • 2 Tbsp pine nuts plus a few for garnishing

Method
 

  1. Cut the courgette into long, thin slices, then brush with oil and grill them in a griddle pan or under the grill.
  2. Lightly toast the pine nuts, then set aside.
  3. Meanwhile, put the spinach, garlic, lemon juice, cheese, basil and most of the pine nuts in a food processor. Pulse for a few seconds.
  4. Add the courgette slices and pulse until you get a textured paste. Season to taste.
  5. Transfer the pesto to a small bowl. Scatter the remaining pine nuts on top and add some grated cheese.
  6. Cover and keep refrigerated, then use it up within 3 days.