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Spinach Cashew Pesto


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




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.


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.