Went a bit crazy on the weekend and cooked an entire packet of pasta for meal prep. I ended up splitting the mix into six generous sized portions. For quick and easy pasta dishes, I like doing an oil base with cherry tomatoes, basil, feta/bocconcini, olives etc. Unfortunately those items don’t freeze very well alas, pesto made an appearance once again in my kitchen.
Unfortunately due to the seasonality of basil plants, the one in our garden was looking a bit sad. There was enough on there to give me the basil flavour I was after but had to pump up the mix with something else. I had recently bought a mixed bag of baby spinach and rocket and completely forgot about it in the fridge. It had just enough life left that I could still freeze it and use it later. Figured it was a good way to get more veg into my dish so went with that.
I love the versatility of pesto. I have used it in a pasta dish but you can also use it for salad dressings, steak toppers or even on toast.
Spinach, Rocket and Basil Pesto
What you’re going to need
100g baby spinach and rocket mix
generous handful basil leaves
20g grated cheese
2-3 tablespoons extra virgin olive oil (EVOO) – adjust if necessary
salt and pepper to season
- In a pulse blender, add all ingredients.
- Blend until mix is well combined and at a desired consistency (I like mine a bit chunky)
- That’s it! Use immediately or freeze in portion sizes to use later on.