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Cheesy Pesto Dressed Spring Greens

Cheesy Pesto Dressed Spring Greens

Sharing Dish | with Greek Style Cheese, Chilli and Toasted Pine Nuts
4.5(6)
Recipe Development Team
Recipe Development TeamUpdated on March 29, 2026
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Calories
: 
351 kcal
Protein
: 
16.9g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

15 grams

Pine Nuts

200 grams

Sliced Spring Greens

1 unit(s)

Red Chilli

2 unit(s)

Garlic Clove

120 grams

Peas

32 grams

Pesto

(Contains: Milk)

100 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

1.5 tbsp

Water

Energy (kJ)1467 kJ
Energy (kcal)351 kcal
Fat25 g
of which saturates9.9 g
Carbohydrate13.4 g
of which sugars7.6 g
Dietary Fibre7.6 g
Protein16.9 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Bowl
•Large Frying Pan
•Garlic Press

Instructions

PDF
Into the Pan
1

a) Heat a large frying pan on medium heat (no oil). Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.

b) Remove the pine nuts from the pan to a bowl, then return the pan to medium heat with a drizzle of oil.

c) Add the sliced spring greens and the water (see pantry for amount) to the pan, cover with a tight-fitting lid and cook until wilted, 3-4 mins.

Get Prepped
2

a) While the spring greens cook, thinly slice the red chilli (prepare less if you prefer things milder).

b) Peel and grate the garlic (or use a garlic press).

c) Crumble the Greek style salad cheese into small pieces.

Finish and Serve
3

a) Once the spring greens are cooked, add the peas, pesto, garlic and half the chilli.

b) Cook for 1 min more, then season with salt and pepper and pop into your serving dish.

c) Scatter over the cheese, toasted pine nuts and remaining chilli to finish.

Enjoy!

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