Quick Pesto

1 small clove of garlic*
3 cups packed spinach, silverbeet or kale
¾ cup unsalted nuts (toasted walnuts, almonds, cashews or pecans)
1 tablespoon lemon juice
¼ cup extra-virgin olive oil (more if desired)
⅓ cup grated Parmesan cheese

*Depending on your child’s tastebuds, you may want to cook off the garlic rather than use it raw. Fry the garlic on low heat until soft and fragrant or use some leftover roasted garlic from the night before’s veggie roast.

Throw all the ingredients into a food processer or high-speed blender and blitz until smooth.

Serve with hot pasta, tuck a dollop into a sandwich, or use as a dip.

Recipe adapted from Cookie and Kate. Photography via Cookie and Kate.