Spinach & walnut pesto

Instructions

1. Put 75g young leaf spinach, 2 chopped garlic cloves and 30g walnut halves into a food processor and pulse to a coarse purée.
2. Add 30g grated vegetarian Italian-style hard cheese and pulse until combined. With the motor running, gradually add 2 tablespoons olive oil, followed by 6-7 tablespoons water, adding it a tablespoonful at a time, until it’s a pesto-like consistency.
3. Season to taste, add 1⁄4 teaspoon ground nutmeg and pulse again to combine, then serve with your choice of cooked pasta.