The Makeshift Chef: Homemade pistachio, pea and spinach pesto recipe

A pesto is a fundamental recipe that can be changed based on the ingredients in your cupboard and is an easy go to meal for a quick weekday dinner. This pesto is packed with vegetables and nuts and can be added to pasta dishes or used as a spread in a sandwich.

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Pistaschio, pea and spinach pesto (V)

Ingredients (Metric)

Makes 2 portions

• 80 grams of peas (defrosted if frozen)

• 80 grams of spinach

• 15 grams of flaked almonds (or alternative nut, such as pine nut)

• 20 grams of shelled pistachios (or alternative nut)

• 30 grams of grated parmesan (or alternative)

• 1/2 a lemon

• 2 garlic cloves

• 10 grams of fresh basil (or alternative such as mint)

You'll also need:

Salt, pepper and olive oil (or alternative oil)

Instructions

This recipe requires a blender.

(Scroll to the end for guidance pictures)

1. Boil 400 ml of water

2. Heat the oven on 220 degrees Celsius (no fan) or 200 degrees Celsius (with fan) and add the nuts to a tray and roast for 4 mins or until golden

3. Measure out the other ingredients, peel the garlic (no need to chop)

4. Grate the cheese

5. Juice 1/2 a lemon

6. Put the spinach in a colander and wilt by pouring boiling water over the spinach

7. Then pour cold water over the spinach, then squeeze the excess water out of the spinach

8. Put the wilted spinach, peas, roasted nuts, garlic, grated cheese, basil and lemon juice in a blender

9. Season with salt and pepper

10. Add 2 1/2 tbsp of olive oil and 3 tbsp of cold water

11. Blend the mixture together until smooth, add a splash of water if it's looking too thick

12. Add the pesto to pasta dishes or put in a jar in the fridge for up to a week

Instructions with pictures

Steps 1 - 6

Steps 7 - 10

Steps 11 -12

Et voila! A fresh homemade pesto with no nasty preservatives!