I feel kinda weird sharing a pesto recipe with you.

I have no idea why

I just do.

Ok maybe it’s because Im slightly distracted right now because a giant spider just ran through our living room. Giant! Monster spider. Not even kidding it was as big as my hand. Really. Thankfully spunky husband was here and got his ninja spider killing mojo on so I’m safe. Although I’m sure I keep seeing and feeling spiders crawling here there and everywhere. Ugh we may have to move . . .

Actually I think it’s because I don’t usually care for pesto. Most of the time I find it really oily. Like really, really oily. I don’t have anything against oil, I love some good quality olive oil and am seriously into coconut oil lately but overly oily pesto . . . yeah no thanks.

I think that’s why I was kinda surprised to be hit with this overwhelming urge to make pesto.

I tried to ignore it.

But it just kept coming back to me.

I couldn’t shake it . . . so eventually I gave in and pesto was made. Not just any old pesto.

Roasted garlic and walnut pesto.

It’s incredible! Even if I do say so myself. Like really, truly incredible!

I was shocked!

And not a drop of oil in sight.

I started with your standard basil base but decided to use 1 part basil, 2 parts spinach so it’s not to over powering. Roasted garlic gives an incredible depth of flavour, a slight smokiness that is to. die. for. The walnuts make it creamy with a wonderful hint of nuttiness without being over powering, the parmesan adds an incredible bite and it all comes together with a dollop of greek yoghurt and a zesty squeeze of lemon juice!

Healthy, delicious and seriously addictive. I love, love, love how bright and vibrant green it is. All natural baby, nothing artificial just pure goodness people.

This pesto is definitely a little dryer looking than any pesto I have ever come across but it eats like a dream. Spoon a little over some freshly cooked chicken, steak, fish or eggs, stir some through your favourite spaghetti, spread it onto some of this sourdough and make this ah-mazing toastie.

Just make it. You need this in your life. Seriously. I am addicted! After I made this first batch I may or may not have eaten it for 3 meals in a row . . . I totally did. I have no shame. It’s just that good!

Doooooo it!

Roasted Garlic and Walnut Pesto{Oil Free}
Makes about 1 cup of perfect pesto

Ingredients –

1 cup fresh basil, rinsed and dried

2 cups baby spinach, rinsed and dried

4 cloves roasted garlic (or 2 cloves of fresh, raw garlic if you’re not into the whole roasting thing)

3 Tablespoons of freshly grated parmesan cheese

3 Tablespoons of walnut halves

1 Tablespoon of greek yoghurt (I use Chobani)

Juice of 1/2 a lemon

salt and pepper to taste

Method –

1 – Place basil, spinach, walnuts, garlic, parmesan and greek yoghurt into a blender or food processor.

2 – Squeeze in the juice of 1/2 a lemon and season with salt and pepper.

3 – Blend/process to desired consistency. Check seasoning and add more salt/pepper/garlic/lemon juice as required. Also if you prefer a thinner consistancy feel free to add a splash of water or olive oil if you feel the need.

Enjoy xoxo

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Question of the day –

Pesto lover or hater? Why or why not? Do tell . . .