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Prep Time 10 minutes - Total Time 15 minutes - Makes 1

Leo is my son and this is his recipe. If you love pesto (who doesn’t) then you need to try out this spinach version. Unlike normal pesto, this has no cheese and you don’t miss it.

I think I might start making this one from now on, instead of regular basil pesto.


  • 50 g of walnuts.

  • 1 large handful of baby spinach.

  • 100 ml of olive oil.

  • 2 garlic cloves.


  1. First, get a frying pan over a medium heat and dry fry the Walnuts for a couple of minutes. Place the nuts into a food processor along with all the spinach, garlic and a pinch of salt and pepper and whizz. As it’s whizzing around slowly pour in the oil. Depending on how big your hand is (how much spinach is added) you may need a little more or less oil, also depends on what consistency you like.

  2. Once done, check for seasoning and as an optional extra add a squeeze of lemon. Pop into a glass jar and store in the fridge for up to 10 days.


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