Olive & Spinach Pesto

If you love Kalamata olives you will love this olive & spinach pesto recipe. It’s super handy to have on hand when you need a quick mid-week dinner.

For a quick mid-week dinner stir it through pasta. 

Once the pasta is cooked, heat frying pan on medium heat with some olive oil. Add the pesto to the pan (as much as needed) as this brings out the garlic flavour.

Transfer the cooked pasta into the pan and toss until the pasta is coated with the pesto sauce.

You could also add some reserved pasta water or stock if you want more of a creamier finish. I love adding some of my home made chicken bone broth.

Serve in pasta bowls with extra olive oil, parmesan and enjoy.

Ingredients

2 cups baby spinach

¼ cup fresh parsley, leave and stalks

1/3 cup activated cashew nuts

2-3 small garlic cloves or 1 large

¼ cup pitted Kalamata olives

¼ cup extra virgin olive oil

20 grams grated parmigiano reggiano (optional, Omit if dairy free)

Salt if needed

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Method

1. Place all ingredients except the oil in a food processor and pulse for a few seconds.

2. Gradually add in the olive oil and pulse until your reach your desired consistency.

3. Taste and add salt if needed.

4. Store in an airtight glass jar with a layer of olive oil on top.

5. Pesto should last up to 1 week.