Getting veggies into kids is often tough, and learning the art of disguising them within a meal is sometimes quite difficult. This is one of those recipes that is super tasty and super healthy. It also has room for you to improvise and turn it into your own.

Pesto

400g Spinach – tough stalks removed
40g Basil
10g Dill
10g Parsley
30g Walnuts – roughly chopped
20g Pine Nuts
Zest and Juice of 1 Lemon
100g Parmesan Cheese
Olive Oil

Lightly toast the Walnuts and Pine Nuts. In a food processor, blend together the Spinach, Herbs and nuts. Add in the Zest and Lemon Juice and blend again. Add in the Parmesan and splash in some olive oil until the pesto forms a good consistency.

This pesto is great with Pasta, on toast or as a dip. You can also use it as a herb rub on roasts or chops.

It will last about one week in an airtight container, stored in the fridge.

Pasta: After cooking the pasta, spoon in some of the pesto and mix to coat the pasta. Adding as much as you like. For a two person meal, I would usually do about 300g pasta and 3-4 spoons of the pesto. Add cherry tomatoes, extra cheese, or anything else to your pasta. Or just keep it simple.

Roasts: Layer the pesto onto the outer side of the roast, if there is a skin or fat smooth it over and keep that side up when you put it in the oven. For any roast, the rule of thumb is 30min/500g and an additional 30min for luck

Pesto Variations Ideas:

• Switch out the lemons for limes and the olive oil for coconut or sesame oil.
• Add some sun dried tomatoes or olives for a richer flavour
• Add more herbs to give it more punch, or even a little chilli and/or garlic