Quick Spiced Courgette Pickle
If you grow courgettes, you’ll know that one healthy plant can leave you with rather more than you bargained for – we planted 3, so
Black Olive & Spinach Pesto
Black Olive & Spinach Pesto
This is a lovely twist on a classic pesto – somewhere between a pesto and a tapenade, but without the anchovies. It has a wonderful depth of flavour and, dare I say it, I think I may even prefer it to our more familiar basil pesto. It’s wonderfully versatile too. Toss it through pasta, spread it generously into a crusty sourdough sandwich, serve it alongside grilled meats or roasted vegetables, or add a bowlful to an antipasti board. It’s also really good swirled through a chilled tomato gazpacho, where that salty, savoury olive flavour really comes into its own.This recipe was created for Natural Life Magazine using Udo's Choice Oil
Serves:
1
Course Dinner, Dip, Main Course, Salads, Side Dish, Sides & Dips, Store Cupboard Staple
Diet Dairy Free, Diabetic Friendly, Gluten Free, Grain Free, Gut health, Ketogenic, Low Carb, Low GI, Sugar free, Vegetarian
Servings 1 Killner Jar (500ml)
Ingredients
- 30 g garlic approx. 2 cloves
- 30 g 3 tbsp freshly grated Parmesan cheese
- 50 g 3 tbsp whole almonds
- 100 g pitted black olives such as Kalamata
- 60 g young spinach leaves
- 20 g parsley leaves only
- ¼ tsp chilli flakes
- Seasoning
- 300 ml good quality extra virgin olive oil
- 30 ml Udo’s Choice oil
Method
- Place all ingredients except the olive oil into a food processor and blitz for a few seconds. Then continue to whiz while slowly adding the olive oil and Udo’s Choice oil until blended.
- Pour into a sterilised Kilner jar and cover with a layer of olive oil. Close the lid and store in the fridge for 2 weeks.
Maggie's Tips
- A Nut-free option: Omit, no need to replace with anything.
- Dairy-free /Vegan option: Omit parmesan. You can replace with 1 small avocado or leave it out completely.
- Replace almonds with hazelnuts, walnuts or cashew nuts.
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