I absolutely love creating simple recipes that have all the added extras for a little nutrition boost, and this green pesto might just be one of my favourites yet.. I was so inspired by chatting to Ella Mills on my podcast recently about her love for pesto and the way she uses it as a real go-to meal, piling in lots of different ingredients to make something speedy and delicious. We both share how brilliant it is for carrying extra veggies and how many little ones adore it. I wanted to add lots of different greens (this one has FOUR different greens!) plus walnuts and ground seeds to provide omega-3 fatty acids. This pesto is especially handy for fussy eaters or little ones going through those veggie-refusing phases, because it’s a really tasty way to provide extra nutrients. You can stir it through pasta, spread it on toast or use it as a dip.
I’ve also made this one super flexible so you don’t need to worry if you’re missing certain ingredients.. No rocket? Just add more spinach. Can’t find spinach? Use up extra basil or even frozen greens from the freezer drawer.
The pesto freezes brilliantly. I like popping small portions into an ice cube tray, then defrosting just what I need for speedy meals.
Ingredients
- Large handful fresh spinach
- Large handful fresh basil
- A handful of rocket
- 50g cooked peas
- 1 small clove garlic
- 30g walnuts
- 2 tbsp ground flaxseed
- 30g cheddar cheese
- 4-5 tbsp extra virgin olive oil
Method
- Pop everything into a food processor and blend until you reach your preferred consistency. Add more olive oil (or a splash of water for a more budget-friendly option) to loosen it up.
Texture tips (for different ages):
Younger babies (6–8 months): blend smooth so it’s easier to scoop and swallow.
Toddlers and up: leave it a little chunky for more texture.
I also have a recipe for green avocado pesto, an easy classic pesto and a spinach pesto -so if your family are pesto fans, those are definitely worth a try too!