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 m
issing 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!