Coriander & Spinach Pesto

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Coriander & Spinach Pesto

Recipe by Pebble FertilityCourse: Breakfast & Smoothies


  • 1 large handful coriander leaves (with stalks)

  • 1 large handful spinach leaves

  • 3 garlic cloves

  • ½ avocado

  • 3tbsp olive oil

  • ½ squeezed lemon

  • Salt


  • Wash and roughly chop the coriander and spinach, including stalks.
  • Add the chopped greens, the avocado, the garlic, the olive oil, a pinch of salt and the lemon juice to a kitchen processor and blend.
  • Keep in an air-tight container in a fridge for up to 5 days. The pesto can also be frozen.

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