Spinach, rosemary & garlic pesto

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Wasn’t planning on sharing this… Until I tasted it!! A gorgeous winter pesto made with a base of spinach and flavoured with hot pine nuts, garlic, walnut oil, rosemary and a tiny touch of grana padano. We ate this tonight on homemade gnocchi with halloumi and it was just divine. I’m waiting to perfect the gnocchi before posting that (it was great but just looked a little splodgy!)

You will need:

500g fresh spinach
2 cloves of crushed garlic
Finely chopped leaves from two sprigs of fresh rosemary
2 tbspns walnut oil
1 tbspn olive oil (plus extra if needed to loosen!)
1.5 tbspn pine nuts
1 tbspn freshly grated grana padano
Salt, pepper

Method:

1 – Heat a little olive oil in a saucepan and add the spinach; cook until wilted, stirring the garlic and rosemary in about halfway through cooking (about 1 minute)
2 – Turn off the heat and leave to cool for a few minutes then drain off excess water – you don’t need to be too thorough
3 – Meanwhile toast the pine nuts; add them to the spinach along with seasoning to your taste and the remaining oils and blend to a smooth paste
4 – Stir in the cheese and you’re ready to go!

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