Gluten-free and packed full of goodness, this pesto recipe is one of our family’s favourites. Great as a snack or as a healthy add-on to any meal, we sometimes like to add a little extra zing with a squeeze of fresh lemon juice when serving and a scattering of toasted flaked almonds for some extra crunch.

Ingredients:
1 bunch Fresh Seasonal Basil
1 large handful of Fresh Baby Spinach leaves
2 Cloves of Garlic
Extra Virgin Olive Oil
2 handfuls of roasted Almonds
2 handfuls of grated Parmigiano Reggiano
Pinch Sea Salt

Method:

1. Wash Basil and Spinach leaves in cold water, drain and spin to take off excess water - pat dry with kitchen paper if necessary
2. Blend all ingredients together until a rough pesto paste has formed.
3. Add more Olive Oil if you prefer your pesto thinner