200g pine nuts
2 x lemons
6 x garlic cloves
2 x handfuls of basil leaves
4 x handfuls of spinach
Whack it all in a blender (leaves first as they turn to liquid and help break down the nuts), add you seasoning on top – I just went for plain old salt n’ pepper.
Whizz it up until it is smooth and everything has been mashed within an inch of its life. Warning – the smell that hits you when you open the blender is amazing. This pesto really packs a punch of flavour.
Pop it in a jar and keep it in the fridge, this serves about six portions and lasts for around three weeks in the fridge. You could add cheese, sun-dried tomatoes and all sorts of tasty additions if you fancy.