| Prep Time | 15 min |
| Total Time | 15 min |
| Serves | 2-4 |
Ingredients
1 bag of fresh spinach
1 packet/big bunch of basil, leaves only
50g of pine nuts or cashew nuts
1 clove of peeled garlic
5 tbsp. extra virgin olive oil
1 shot of chia seeds
¼ cup / 45g Parmesan cheese
Ground black pepper and salt if needed
¼ squeezed lemon
1 packet/big bunch of basil, leaves only
50g of pine nuts or cashew nuts
1 clove of peeled garlic
5 tbsp. extra virgin olive oil
1 shot of chia seeds
¼ cup / 45g Parmesan cheese
Ground black pepper and salt if needed
¼ squeezed lemon
Method
Tumble into pasta, add olives, sun-dried tomatoes and artichokes for a summer alfresco salad. Or, use as a dollop in soup to add an intense kick.
Boil the kettle, add spinach to a colander and pour over the boiling water to wilt. Squeeze out excess water.
Add garlic, oil, chia seeds, pine nuts, basil, lemon juice and cheese to the processor along with the spinach. Pulse to blend until you reach a smooth consistency. Add extra lemon if it needs a lift and season if required.
