You can either whizz stuff up in a food processor… or squash, crush and chop everything. One option is quicker and easier, but doesn’t allow as much smashing around in the kitchen, which is occasionally much more fun…
[To make a dressing, whether you use a Pestle & Mortar or a food processor - keep the 'vessel' you made the Pesto in, squeeze some Lemon Juice or a spoonful of Red Wine Vinegar in; swoosh around and you should have quite a nice dressing with all the little bits of flavour left around the bowl or jug...]
So…. Whizz up 2 large handfuls of Basil, 1 of Spinach, 3 Cloves Garlic (use as much as you fancy), 1 handful Pine Nuts, some ground Black Pepper, a slow drizzle of Extra Virgin Olive Oil and a really good squeeze of Lemon Juice. Taste to season… if you want it saltier you could add a couple of Anchovies too? The Pesto may need more Lemon Juice (or you could use Red Wine Vinegar although am sure this is desperately inauthentic…)
This healthy Pesto recipe will keep in a jar for a few days – but is definitely nicest fresh and the same day you made it
Is super delicious with new potatoes (with boiled eggs too) – also really good with pasta (don’t forget to add some pasta cooking water to ensure you get a thinner creamy sauce)
Also great as a Salsa – with grilled meat or fish