Hey Pesto: Super Green Pesto


This super green pesto is easy to whizz up and store ready for when you need a speedy meal.

It’s not just super green in colour, it’s also super green in that you can use up any leftover greens in your fridge. As the old saying goes, waste not, want not, with the added benefit of a quick nutritious meal.

Why not go even greener and have it with courgetti. It’s also great addition to scrambled eggs, as a topping on quiches or in an omelette with a bit of grated cheese.


Serves:          6

Prep time:     5 minutes

Super Green Pesto_IMG_7502_1024.jpg


  • 110g toasted pine nuts

  • 50g fresh basil

  • 200g of mixed leafy greens (think spinach, kale, rocket etc.)

  • 1 avocado, stoned and peeled

  • 2 garlic cloves

  • 1 lemon, zest and juice

  • 40g grated parmesan, or vegan parmesan

  • Extra virgin olive oil

  • Sea salt and freshly ground pepper


  1. Toast the pine nuts until golden, keep an eye and toss regularly to make sure they don’t burn.

  2. Place nuts and garlic in a food processor and pulse until in crumbs.

  3. Add the basil and mixed leafy greens in small batches, (if using kale this may need to be lightly steamed so it turns bright green before you had it – ensure you dry it on paper towel or a teacloth). Add avocado, lemon juice, parmesan and season with a little salt and lots of pepper. Pulse until the greens are finely chopped.

  4. Turn the processor back on and slowly pour in olive oil until the pesto is to a consistency you are happy with (about 4-5tbsp)

  5. Put in a sterilised jar and store in the fridge.

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