Green pesto

This pesto is a great way to get your family eating more greens.  I like to make it ahead of time so it is handy for a quick mid-week dinner.  

Broccoli and spinach are great sources of magnesium, calcium, iron, vitamin C and B vitamins.  They also help maintain healthy liver function.  Cold pressed nut and seed oils are an excellent sources of oleic acid, a good fat that has proven health benefits including helping maintain good cardovascular health and improving cognition. 

We love this pesto stired through pasta or served with grilled fish or chicken. The kids also like to add it to their toasted sandwiches. 


2 cups of brocolli florets 

1 cup of baby spinach 

1 bunch of herbs, basil, corriander or parsley or a mix

2 spring onions chopped

1-2 cloves of garlic peeled 

4 tablespoons of cold pressed macadamia nut oil or avocado oil 

The juice of 1 large or 2 small lemons 

¼ of a cup of grated parmasen 

¼ of a cup of cashew nuts or sunflower seeds 


Lighly steam the broccoli, just 1-2 minutes

Place all of the ingredients in a food prcessor and blend until you achive your desired texture, chuncky or smooth, whichever you prefer.  

Leave out the parmesan cheese for a vegan or dairy free version, it still tastes delicious.

Store in an air tight jar in the fridge for a week or it can be frozen for a month.