1 packet/big bunch of basil, leaves only
50g pine nuts or cashew nuts
1 clove garlic
5 tbsp extra virgin olive oil
1 shot (7.5g) chia seeds
45g parmesan cheese
Ground black pepper and salt if needed
Juice from 1/4 lemon
Tumble into pasta, add olives, sun-dried tomatoes and artichokes for a summer alfresco salad. Or, use as a dollop in soup to add a fresh, herby flavour.
Boil the kettle, add spinach to a colander and pour over the boiling water to wilt.
Wait to cool slightly, then squeeze out excess water.
Add garlic, oil, chia seeds, pine nuts, basil, lemon juice and cheese to a processor along with the spinach.
Pulse to blend until you reach a smooth consistency.
Add extra lemon if it needs a lift; season if required.