1 tbsp pine nuts2 cups spinach (or rocket)1 clove garlic, chopped1 tbsp grated parmesan cheese½ lemon, juice40ml (8 tsp) extra virgin olive oilsaltfreshly ground pepper
tagliatelle or spaghettitoasted pine nutsgrated parmesan cheese
Tip: Pesto freezes well. Freeze in ice cube trays, and then transfer to a freezer container to drop into soups and sauces.
Leftovers: The pesto will keep for two weeks in the fridge and can be added to pasta, salads and meats.
Substitute half or all of the spinach with rocket if you have rocket to use up instead. Add basil or other fresh herbs you need to use up.