Spinach and basil pesto
This zesty spinach pesto is perfect spooned over veg, salad or pasta.
1. Put 60g pumpkin seeds in a blender and blitz to roughly chop.
2. Crush 2 garlic cloves into the blender, then add the juice of 1 lemon, 120g baby spinach and a 30g pack fresh basil.
3. Blend to break down the leaves, adding in batches if necessary, then drizzle in 70ml olive oil and blend until smooth.
4. Add 50g grated vegetarian hard cheese and ¼ tsp salt and blend again to combine. Keeps for up to 3 days in the fridge.
Calories 49 (2%), sugar 0g (0%), fat 5g (7%), saturates 1g (5%), salt 0.1g (1%), based on a tbsp serving (entire recipe makes about 400ml).
To freeze: Transfer to a freezer-safe container and freeze for up to 3 months. Defrost in the fridge before using.