Basil, Silver beet and hazelnut pesto

A great way to get the greens into your kids!

This refreshing, vibrant green pesto is always gobbled up in our kitchen sessions. When using basil in season (Summer) - it is so sweet and delicious that my students dont even notice there is raw silver beet blended with the mixture. Play around with different nuts if you have a favorite or keep nut free for any allergies!     
  • 1 fresh bunch of basil leaves 
  • 100g washed silver beet, shredded
  • 1 clove garlic, finely chopped 
  • 80g hazelnuts, roasted
  • 3 tablespoons grated parmesan cheese 
  • 1/4 cup olive oil
  • juice of 1 lemon + zest 
  • salt and pepper to taste  

1. Wash all greens and spin dry using a salad spinner.

2. Add all the ingredients to a food processor and pulse a few times until combined and smooth - or looking like pesto ( leave a little texture and dont over puree). Add to you favourite pasta with a little dash of the pasta cooking water to help sauce things up!  

Basil, Silver beet and hazelnut pesto

Don't water basil directly on the leaves - it prefers through the soil and give your pot plenty of sun! It loves the heat! 

Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!