Spinach & Dill Pesto

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Spinach & Dill Pesto

Recipe by Pebble FertilityCourse: Breakfast & Smoothies


approx 300g pesto
Prep time




  • 3 handfuls of spinach

  • 2 handfuls of dill

  • 5 garlic cloves

  • 100ml extra virgin olive oil

  • 2 handfuls of pine nuts

  • ½ squeezed lemon juice

  • Salt


  • ½ squeezed lemon juice
  • Place all of the ingredients in a kitchen processor and blend. You may need to start with the half of the leaves first slowly adding the rest while it’s blending.
  • Keep the pesto in an air-tight container in a fridge for up to 5 days. It can also be frozen.

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