Eat your greens pesto

I make this pesto for my kids but not only, this works great for fussy eaters of all age!

I often swap spinach for Swiss chard, nettles, chicory or any other cooked green leaves.

Serve it with cheese or without!

Serve – 4 // Prep time – 15 minutes 

Ingredients:

• 400 gr of pasta of your choice

• 120 gr of fresh ricotta to top it

• Extra virgin olive oil to drizzle

• 30 gr of toasted hazelnuts to sprinkle (or other nuts)

• Salt and black pepper to taste

• Lemon zest to garnish

For the greens pesto

• 60 ml of extra virgin olive oil

• 20 gr of basil leaves

• 20 gr of rocket salad leaves (or other herbs)

• 30 gr of cooked and squeezed spinach (or other leafy greens)

• 12 gr of almonds

• 40 gr of Grated Grana Padano

• ½ garlic clove (optional)

• 1 lemon, zest and a few drop of juice (optional)

• Salt and pepper to taste

Method

To prepare the pesto simply blitz all the ingredients together in a food processor until you have a grainy paste. Help yourself with a little water if the pesto doesn’t come together. Season to taste and keep aside.

Cook the pasta in salted boiling water until al dente then toss it with the pesto away from the heat. Add pasta water to loosen up the pesto and when well coated plate straight away.

Top the pasta with a spoonful of ricotta, drizzle with oil, salt and black pepper and garnish with toasted hazelnuts and lemon zests.