A veggie-loaded spin on classic pesto with broccoli, silverbeet and nuts for a gentle iron kick — blitz it in minutes and freeze in cubes for instant nutrient-dense meals.

This delicious spin on a regular pesto is just a little bit heavier and diverse when it comes to veggie content and also contains a good kick of iron. You can mix up the nut inclusions a little by using cashews or pistachios for an even bigger iron hit!

Quick Recipe Snapshot

Prep time: 10 minutes
Cook time: None — just blend
Makes: About 1.5 cups
Freezer friendly: Yes
Texture: Smooth sauce

Age & Texture Guidance

Suitable from around 6 months.
6–9 months: stir through soft pasta, mashed veg or purees — thin with a little cooking water if needed.
9–12 months: spread on rusks, toast fingers or dippers, or toss through gnocchi and steamed veg.
12 months+: use anywhere you'd use regular pesto — it's a brilliant family staple.

Allergens Present

Tree nuts (macadamia and pine nuts) and milk (parmesan cheese).

Allergen Substitutions

For a nut free version, swap the macadamias and pine nuts for sunflower seeds or pepitas. For dairy free, leave out the parmesan or use a sprinkle of nutritional yeast instead.

Why We Love This Recipe

• A sneaky serve of greens and iron in one sauce
• No cooking required — just blend and serve
• Endlessly versatile across pasta, veg and dippers
• Freezes in cubes for instant baby meals