Super Seed Green Pesto with Basil & Spinach

Serves 4-6         Prep 10mins         Cook 5mins

A vibrant, seed-forward pesto packed with sunflower, pumpkin, linseed, and pine nuts, perfect for pastas, sandwiches, or straight off the spoon.
100 g mixed seeds & nuts *
1 cup fresh basil leaves
1 cup spinach leaves
½ cup grated Parmesan cheese
½ – ¾ cup olive oil (to preference)
½ – 1 lemon (juiced & zested)
1 tbsp nutritional yeast (optional)
to taste salt and black pepper

* (sunflower, pumpkin, golden linseeds, pine nuts, walnuts, sesame seeds)

  1. Toast your nuts and seeds in a dry pan over medium heat. Stir occasionally to get an even browning and be careful not to walk away - they can burn easily. After 3-5 mins your seeds will be browned and toasted. This deepens the lovely nutty flavour!

  2. Blanch the spinach and basil in boiling water for 1–2 minutes, then immediately transfer to ice-cold water to shock the leaves and preserve their vibrant green colour—especially if you’re preparing this in advance.

  3. Add the toasted seeds & nuts and blanched leaves into a blender or pestle and mortar.

  4. Follow this up with parmesan, olive oil, lemon zest, lemon juice, salt and black cracked pepper to taste. (Optional add a table spoon of nutritional yeast for added salt and tang)

  5. Pulse in blender, careful not to over blend. Add more oil if the blender isn’t running smoothly or just to get a richer looser consistency.

  6. Plate up! Add another drizzle of olive oil, black pepper and lemon juice before serving.

  7. Eat by itself or pair with tomatoes in a sandwich, salad, green lasagne, pasta etc. You can pair this with anything and everything. I recommend having this by itself with some Superstraccia or Burrata (my fav brand is Julienne Bruno )

  8. Enjoy!