Coriander & Spinach PestoCourse: Breakfast & Smoothies
1 large handful coriander leaves (with stalks)
1 large handful spinach leaves
3 garlic cloves
3tbsp olive oil
½ squeezed lemon
- 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.