Sprout and spinach pesto dip
Prep time: 20 minsTotal time: 
Sprout and spinach pesto dip
Put on a Christmas playlist, gather your paper and ribbons, and settle in for a spot of present wrapping. This colourful dip is made for grazing between parcels – just add crackers and crudités – and is also great to put out for guests at a festive gathering
Prep time: 20 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 200g brussels sprouts
- 100g of baby spinach
- 40g grated parmigiano reggiano*
- 1 garlic clove, peeled
- 30g pine nuts, toasted
- 6 tbsp olive oil
- 340g 5% fat Greek yogurt
To serve
- 10g toasted pine nuts
- olive oil
Step by step
-
Trim and halve the brussels sprouts. Put the sprouts, spinach, parmigiano reggiano, garlic, pine nuts and olive oil in a food processor. Blend to a pesto-like consistency and season to taste.
-
Spoon the Greek yogurt into a wide serving bowl, top with half the pesto and swirl through (store leftover pesto in an airtight container). Scatter over more pine nuts and a drizzle of olive oil to serve.
*Use a vegetarian alternative, if required.
