SPINACH, LEMON AND OLIVE DIP

Posted by Te Tui Shortland on

Ingredients:

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)
Method:

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.

 https://www.grownups.co.nz/life/food-wine-beverages/spinach-lemon-olive-dip/

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