This is a recipe inspired by Jack Monroe's Best-o pesto. I write inspired because I regularly chuck spinach in my pesto. In all honesty, I don't think that it adds a lot of flavour to the pesto but it's just another way to eat spinach.
I find making my own pesto very satisfying. The colour is amazing! So much more vibrant than the thing you buy in a jar.
According to Jack Monroe, you can keep your pesto in a jar for a week. My experience is that it's better not keeping it for more than 5 days.
I use a blender but Jack Monroe doesn't. She just cuts everything very finely. So hopefully you should be able to make your own pesto without a blender.
- a large fistful of fresh basil
- a handful of spinach
- a large fistful of fresh parsley
- 2 small garlic cloves (or 1 big)
- 50g hard strong cheese (parmesan or pecorino)
- 100ml olive oil
Optional: 30-40g pine kernels
Instructions: If you have a blender, you just blitz everything in it. Otherwise, you need to chop the herbs, spinach and garlic very finely and grate the cheese.