Ingredients
- 2 cups baby spinach leaves
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley
- 1/2 cup chopped walnuts or pine nuts
- 1/2 cup parmesan cheese
- 3 garlic cloves
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- salt and fresh ground pepper , to taste
- 1/3 cup Wilson’s Extra Virgin Olive Oil (use more or less for desired consistency)
Method:
Combine all ingredients in a food processor; process until smooth, scraping the sides of the bowl with a spatula as necessary. Taste for seasoning and adjust accordingly.
If you prefer a thinner consistency, add more of your Wilson’s Extra Virgin Olive Oil and process until combined.
Transfer to a jar with a lid.
Keep in the refrigerator for up to two weeks.

Qualifying Your Oil
Qualifying Your Olive Oil We’ve spoken already about not treating Olive Oil like Wine in terms of “saving it for that special day”. Olive Oil

Butter to Olive Oil Conversion Chart
Make a heart-healthy substitution for your family. Substitute olive oil for butter in many recipes, including baking. Use the below chart to convert your recipes

The Life of Oil
With olive oil, the sooner, the better. Olive oil is not like wine, it does not get better with time. This is why it is

Decoding Olive Oil Labels: Extra Virgin, Cold-Pressed, Light – What Does It All Mean?
Confused by olive oil labels? Discover why extra virgin olive oil reigns supreme and how terms like cold-pressed and organic affect quality and flavour.


Braai Tip: Marinades That Impress with Extra Virgin Olive Oil
A great braai starts with the perfect marinade! Learn how to use extra virgin olive oil for bold, juicy flavours, plus get easy marinade recipes for chicken, beef, and veggies.