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Laden with goodness, flavour and colour, this is a great way to get kids eating greens. The avocado gives a lovely creamy texture similar to cheese. Don’t worry if you don’t have all the herbs listed – this pesto recipe will work with any combination.

Serves x


  • 2-3 cloves chopped garlic (15-20 grams)
  • Zest of ½ lemon
  • 1 tablespoon lemon juice (1/2 lemon)
  • 1 tablespoon raw cashew nuts
  • 20 grams watercress or kale, large leaves shredded
  • 20 grams spinach
  • 30 grams fresh basil leaves
  • 30 grams flat parsley leaves
  • 30 grams coriander leaves
  • 200 ml extra virgin olive oil
  • ½ avocado, lightly mashed (approx. 40 grams)
  • Sea salt and black pepper
  • Gluten free
  • Dairy free
  • Diabetic friendly
  • Low GI
  • Vegetarian
  • Vegan
  • Paleo
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  1. Use a mortar and pestle or food processor. With the latter, place garlic, lemon zest, lemon juice, cashew nuts, watercress, spinach, basil, parsley and coriander leaves in food processor and blitz for about one minute until finely chopped. A mortar and pestle will take longer as you to do it in stages. Add avocado and slowly add enough olive oil to bind the sauce and give a lightly runny consistency. Season with salt and cracked pepper and store in jar in fridge for up to 1 week.

Maggie's Tips

  • To store pesto, transfer to a glass jar, cover with an extra drizzle of olive oil and keep in fridge for up to 2 weeks, or put in ice cube dishes and place in freezer.
  • Pesto can be used in various pasta dishes, salad dishes, soup, and in fish, chicken and vegetarian dishes.