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Recipe by Ally Mawhirter

Spinach Cashew Pesto

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Here’s a great sauce recipe that can be made ahead and used later in the week. It works great as a marinade, as a base for a salad dressing, or as a veggie dipping sauce.

 

Yields 3 cups

 

Ingredients

Spinach Cashew Pesto

  • 1/4 cup cashews

  • 1/4 cup almonds

  • 3 cloves garlic, smashed

  • 2 lemons, juiced (or about 6 tablespoons Heaven & Earth Lemon Juice)

  • 3 ounces baby spinach (1/2 of a standard size bag)

Directions

Prepare the Spinach Cashew Pesto

1.

Optional Step: Preheat the oven to 350 degrees Fahrenheit. Arrange cashews and almonds on a sheet pan and roast for eight to 10 minutes until golden brown and toasty. Let cool completely.

2.

In the bowl of a food processor, combine nuts, garlic, and lemon juice. Pulse until very finely chopped and the mixture forms a paste. Add spinach and run on high until blended, while streaming in olive oil. Add a good pinch of salt and pepper to taste and blend again until smooth.

Spinach Cashew Pesto

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