From Northern Italy but loved across the world, this delightfully green sauce is so easy to make, versatile to use and divine to taste!

MAKES: 1 big bowl

INGREDIENTS

• 1 cup / 20 g fresh basil leaves

• 1 cup / 20 g fresh baby spinach leaves

• 1/2 cup / 10 g fresh parsley leaves

• 1/2 cup / 30 g pine nuts or cashew nuts

• 1/4 - 1/2 cup virgin olive oil

• 2 tsp lemon juice

• 2 cloves garlic

• 1/2 tsp salt

• 1 green chilli

Method

1. Wash all the greens well to remove dirt. Put them in a sieve to let all the water drain away from them.

2. In a preheated oven, roast the pine nuts at 180°C for 10 minutes.

3. With the help of half the olive oil, blend everything together in a food chopper except salt and lemon juice. (Do not add water. If needed, add more olive oil)

4. Take the sauce out in a bowl and add salt and lemon juice. Mix well and top up with the rest of the olive oil.

5. Refrigerate and use as needed. It lasts for 3 - 5 days. You can use this pesto for pesto pasta, bruschetta, pizzas, salads and more…

Helpful Tips

• If using a blender, blend only until coarsely chopped.