Spinach Pesto Dip

Spinach Pesto
A very quick and healthy dip!
Prep time: 
Total time: 
  • 2 large handfuls of washed spinach - baby leaves best for this dip
  • ¼ cup of pumpkin or sunflower seeds - dry pan roasted until a little browned
  • 1 small clove of garlic
  • ½ lemon - juice of
  • ¼ cup or 6 dsp of oil - I use 2 dsp of olive oil, 2 of flax seed oil & 2 of walnut
  • Salt & pepper to taste
  1. Blend all the ingredients in a food processor and that is it!
  2. Serve with vegetable sticks or use as a spread.
  3. Could also be added as a dressing on top of roasted vegetables, stir fried vegetables, as a topping to a pizza or added to pasta.
I love wild garlic so come March time I shall be out and about searching my favourite places for those lovely little leaves! I add them to just about everything savoury when in season and will be making this dip with wild garlic instead of spinach. I would blanch it
first just for 10 to 20 seconds in boiling water and then choppe it up a bit first before putting it in the processor.
Can also be made with a little parmesan or tahini or some cooked chickpeas.
Experiment and have fun!

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