Spinach & Cashew Pesto

Spinach & Cashew Pesto

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Robin T

By
@rltaylorct

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!)

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
15 Min
Cook:
15 Min

Ingredients

  • 5 c
    fresh baby spinach
  • 6 clove
    garlic
  • 1/4 c
    cashews (salted or unsalted)
  • 4 tsp
    olive oil
  • 1/2 c
    chicken broth or water
  • 1/2 tsp
    ground black pepper
  • 1/4 c
    parmesean or asiago cheese, grated

How to Make Spinach & Cashew Pesto

Step-by-Step

  1. Put spinach, chopped garlic cloves, cashews, olive oil, chicken broth (or water), and ground black pepper in a food processor.
  2. Pulse 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.

Printable Recipe Card

About Spinach & Cashew Pesto

Course/Dish: Pasta Other Sauces
Dietary Needs: Vegetarian
Other Tag: Healthy



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