spinach & cashew pesto
(1 RATING)
I couldn't find fresh basil at my local grocery store...and, pine nuts were $25.00 per pound! So, I improvised and used spinach and roasted cashew nuts instead. Even my husband loved this recipe (he had no idea there was spinach in it!)
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prep time
15 Min
cook time
15 Min
method
---
yield
4 serving(s)
Ingredients
- 5 cups fresh baby spinach
- 6 cloves garlic
- 1/4 cup cashews (salted or unsalted)
- 4 teaspoons olive oil
- 1/2 cup chicken broth or water
- 1/2 teaspoon ground black pepper
- 1/4 cup parmesean or asiago cheese, grated
How To Make spinach & cashew pesto
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Step 1Put spinach, chopped garlic cloves, cashews, olive oil, chicken broth (or water), and ground black pepper in a food processor.
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Step 2Pulse all ingredients until smooth. Add water if necessary to bring to desired consistency. Transfer to a small pot and simmer over medium heat, stirring often, until the garlic is cooked (about 5 minutes). Toss pesto sauce with cooked linguine or your choice of pasta. Sprinkle grated parmesean or asiago cheese on top.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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