Spinach & Cashew Pesto
5 cfresh baby spinach
1/4 ccashews (salted or unsalted)
4 tspolive oil
1/2 cchicken broth or water
1/2 tspground black pepper
1/4 cparmesean or asiago cheese, grated
How to Make Spinach & Cashew Pesto
- Put spinach, chopped garlic cloves, cashews, olive oil, chicken broth (or water), and ground black pepper in a food processor.
- 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.