Indulge in the vibrant fusion of greens and nuts!
switch to
I may get commissions for purchases made through links in this post. This helps me to offer you free recipes and blog posts.
Spinach and Cashew Pesto.
Indulge in the vibrant fusion of greens and nuts!
Equipment
Ingredients
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.
Tried this recipe?Mention @catrionas.kitchen or tag #catrionaskitchen!
Enjoying my Recipes and Posts?
If you want to support me you can