BASIL PESTO

Step 1

Crush garlic and a pinch of kosher salt in a mortar with the pestle until garlic is mashed and paste-like.

Step 2

Add basil and spinach in batches, crushing down the leaves until they form a fairly fine paste. Add in pine nuts and grind down to combine. Add the cheese in batches and pound into the mixture until incorporated.

Step 3

Drizzle in olive oil a bit at a time, pounding to combine. When all the olive oil has been added and emulsified into the mixture, transfer pesto to a bowl to serve and drizzle the surface with olive oil. 

BABY SPINACH

Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.

• wb_sunny Available All Year Round
• grass Gisborne & Matamata
• auto_awesome Washed & Ready To Eat
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• 4 cloves garlic, peeled 
• ¼ tsp rock salt 
• 1 large bunch fresh basil 
• 3 Tbsp pine nuts 
• 1/2 pack LeaderBrand Baby Spinach 
• 1 cup finely grated Parmesan cheese 
• ½ cup mild extra-virgin olive oil