Mix all ingredients together and pulse in a food processor for a few seconds to form a chunky sauce.Cook's notes:
Regular spinach may be used in place of the English variety.
Cut kilojoules by replacing half the oil with fat-free yoghurt.
Good things to add:
Black or green olives, depipped and chopped.
Handful of dill, when serving with fish.
Low fat mayonnaise for a thicker, richer sauce.
Cashew and pine nuts for a chunkier, more pesto-like consistency.
Mint and coriander - depending on the flavour you want.
What to do with it once you've made it:
Thin with extra olive oil for a pouring sauce/salad dressing.
Serve with grilled, steamed or roasted fish and chicken.
Spoon over baked potatoes.
Toss over warm boiled baby potatoes - serve warm or cold.
Dollop over seared fresh tuna.
Use as a marinade for chicken breasts or fish before grilling.
Use as a spread on toasted pita bread or hot Italian bread and top with whatever takes your fancy.
Drizzle the thinner sauce over baked salmon.
Values for portion:
Energy:5031 kJ Carbohydrate: 11 g
Protein:8 g Fat: 126 g