Parsley and Spinach Pesto

Course: Main

Servings: 1 jar

Prep Time: 10 minutes

Cook Time: 2 minutes

Ingredients
  • Parsley - 1 large handful (flat leaf or curly)
  • Spinach - 1 large handful
  • Hazelnuts - 1 handful
  • Garlic - 2 cloves
  • Lemon - 1 (juice only)
  • Olive oil - 5 tbsp (extra virgin)
  • Salt and pepper -
Instructions
  1. Wash the leaves and herbs. Peel the garlic and juice the lemon.
  2. Put all the ingredients in a food processor and blitz to the required consistency of your choice.
  3. Put the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks.