Spinach and Cashew Pesto

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Egg Free
|
Gluten Free
|
Keto
|
low carb
|
Low FODMAP
|
Paleo
|
Vegetarian

Indulge in the vibrant fusion of greens and nuts!

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pesto, greens, sauce

Spinach and Cashew Pesto.

Indulge in the vibrant fusion of greens and nuts!
5 from 5 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Pasta
Cuisine Italian
Servings 4
Calories 239 kcal

Ingredients
 

  • 60 g (2 cups) spinach leaves
  • 60 g (½ cup) cashews
  • 30 g (¼ cup) parmesan
  • 2 cloves garlic
  • 60 ml (¼ cup) olive oil
  • 2 tbsp lemon juice
  • salt to taste

Instructions
 

  • In a dry skillet, toast the cashews over medium heat until lightly golden, stirring occasionally. Let them cool.
  • In a food processor, combine the spinach leaves, toasted cashews, Parmesan cheese, and garlic cloves. Pulse until coarsely chopped.
  • While the food processor is running, slowly drizzle in the olive oil until the mixture is well combined and smooth.
  • Add the lemon juice and pulse a few more times to incorporate.
  • Season with salt to taste.
  • Use immediately or store in an airtight container in the refrigerator for up to a week.

Notes

You can serve this spinach pesto over pasta, spread it on sandwiches or wraps, or use it as a dip. Enjoy!
Nutrition Facts
Spinach and Cashew Pesto.
Amount per Serving
Calories
239
% Daily Value*
Fat
 
22.9
g
35
%
Saturated Fat
 
4.5
g
28
%
Cholesterol
 
5
mg
2
%
Sodium
 
86
mg
4
%
Potassium
 
184
mg
5
%
Carbohydrates
 
6.4
g
2
%
Fiber
 
0.8
g
3
%
Sugar
 
1
g
1
%
Protein
 
5.3
g
11
%
Calcium
 
92
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Egg Free, Gluten Free, Keto, low carb, Low FODMAP, Paleo, Vegetarian
Tried this recipe?Mention @catrionas.kitchen or tag #catrionaskitchen!

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Food blogger, Recipe Creator, Jewelry Designer