Creamy Cashew Spinach Pesto

Cashew and Spinach Pesto Recipe

Overview

Delight your taste buds with this vibrant Cashew and Spinach Pesto, a wholesome spread bursting with flavors of fresh spinach, creamy cashews, and zesty garlic. This recipe is not only vegan and packed with nutrients but also quick and easy to prepare using a food processor. Perfect for spreading on crackers, tossing with pasta, or as a flavorful dip for vegetables.

Recipe Details

• Total Time: 1 hour
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
• Yield: Approximately 2 cups

Ingredients

• 1 cup fresh spinach
• 3 cloves garlic
• 1/3 cup fresh lemon juice
• 1 cup cashews
• 1/4 – 1/2 cup nutritional yeast (start with 1/4 cup)
• 3 tablespoons olive oil

Nutritional Information (per serving, based on 12 servings)

• Calories: 118.5
• Total Fat: 9g
  • Saturated Fat: 1.6g
• Cholesterol: 0mg
• Sodium: 97.9mg
• Total Carbohydrates: 7.6g
  • Dietary Fiber: 1.9g
  • Sugar: 0.9g
• Protein: 4.2g

Instructions

1. Prepare Ingredients:

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   • Rinse and dry the fresh spinach.
   • Peel and chop the garlic cloves.
   • Measure out the fresh lemon juice, cashews, nutritional yeast, and olive oil.

2. Process Cashews:

   • In a food processor, combine the cashews and olive oil.
   • Process until the cashews are finely ground and a smooth paste forms.

3. Add Garlic:

   • Add the chopped garlic to the cashew mixture in the food processor.
   • Process again until the garlic is well incorporated.

4. Incorporate Spinach and Lemon Juice:

   • Add the fresh spinach, lemon juice, and start with 1/4 cup of nutritional yeast.
   • Process until the spinach is finely chopped and the mixture begins to blend into a thick paste.

5. Season and Taste:

   • Taste the pesto and season with salt and pepper as desired.
   • If needed, add more nutritional yeast for additional flavor.

6. Adjust Consistency:

   • Depending on your preference, you can adjust the thickness of the pesto by adding more olive oil or a splash of water.

7. Chill and Serve:

   • Transfer the pesto to a serving bowl or airtight container.
   • Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

8. Serve:

   • Enjoy your Cashew and Spinach Pesto as a spread on toast, tossed with pasta, or as a dip for vegetables.

Tips for Serving

• Storage: Store any leftover pesto in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze the pesto in ice cube trays and transfer to a freezer-safe bag for up to three months.

• Variations: For a nuttier flavor, toast the cashews lightly before processing. You can also add a pinch of red pepper flakes for a spicy kick or incorporate fresh herbs like basil or parsley for added freshness.

Review

This Cashew and Spinach Pesto recipe has received a high rating of 5 stars from 2 reviews, highlighting its delicious taste and versatility. It’s a crowd-pleaser that’s sure to become a favorite in your kitchen, whether you’re serving guests or enjoying a cozy meal at home.