Spinach Cashew Pesto
This spinach pesto is ready for devouring in minutes! All you need are a few ingredients and a food processor or blender and you are set! Flavor up a comforting bowl of pasta, add some zing to a boring sandwich, fancy up some fish or chicken, or simply dip some fresh bread into it. This pesto is easy, versatile, and delicious!
- Prep time
- 5 min
- Cook time
- 31 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 grams fresh spinach, (washed and spun-dry)
- 1/3 cup roasted unsalted cashews
- 2-3 cloves garlic
- 1/2 cup grated Parmesan cheese
- 3/4 teaspoon salt
- 1/4 teapsoon black pepper
- 1/3 cup extra virgin olive oil
- 2 tablespoons lemon juice
Instructions
- 1
Add the washed spinach, cashews, garlic, parmesan, lemon juice, salt and pepper to a food processor. Pulse or process all the ingredients until they are finely minced. Scrape down the sides of the bowl with a rubber spatula and pulse a few more times.
- 2
With the motor running, slowly add the extra virgin olive oil through the feeder tube.
- 3
Process until smooth for a creamier pesto or to your desired consistency, making sure to scrape down the sides of the bowl halfway through. If the mixture is too thick, add a bit more extra-virgin olive oil. Season with extra salt, pepper, parmesan cheese, and/or lemon juice to your taste.
- 4
If not using right away, transfer the pesto to a jar and keep refrigerated for 7 days (add a thin layer of extra virgin olive oil on top of the pesto), or portion into an ice cube tray, freeze, and store the pesto cubes in a resealable bag in the freezer for 2-3 months.