SPINACH, LEMON AND OLIVE DIP
2 and 1/2 cups chopped spinach, tightly packed
1 cup chopped, tightly packed parsley
1 clove garlic, roughly chopped
1/2 tsp pepper
1 lemon, pips removed and roughly chopped
1/3 cup extra virgin olive oil
1 cup Sicilian olives, pitted
1/4 cup walnuts (optional, it makes it extra chunky and delicious though)
Place all ingredients in a blender and blend on a low setting so that the dip stays nice and chunky.
This pesto will keep in the fridge for 5 – 6 days or you can store it in the freezer until you’re ready to use it.