Say hello to your (and my) new favorite weeknight staple: Spinach Cashew Pesto! This budget-friendly twist on classic pesto swaps basil and pricey pine nuts for spinach and cashews—ingredients you likely already have on hand. It is packed with greens and makes enough to freeze for later. So, grab that bag of wilting spinach, and let’s go!

Beautiful top down photo of spinach cashew pesto in a ceramic white bowl with bright natural light coming in from the top of the frame with ingredients poking in around the sides

If you’ve been following PFF for any amount of time you know that my love for pesto runs deep—it’s plant-packed, endlessly versatile, and the best excuse to sit down with a giant bowl of pasta. For me, it’s the ultimate all-in-one meal because it’s already loaded with greens, so if I don’t have the time (or energy) to make a veggie side, things will still be a-okay. Plus, my kids love it, which means fewer mealtime battles and more stress-free weeknight dinners. Yay for that!

Why You’ll Love This
Spinach and Cashew Pesto

Plant-packed – This recipe is packed with plant goodness. Spinach is rich in iron and vitamins A and C, cashews add protein and healthy fats, and extra virgin olive oil provides heart-healthy monounsaturated fats.
Budget-friendly – Uses spinach and cashews instead of basil and pine nuts.
Quick & easy – This spinach cashew pesto recipe comes together in just 5 minutes using a food processor.
Cook once, eat twice – This recipe makes enough for two family-sized pasta dinners, so freeze half for later!
Versatile – Toss with pasta, spread on sandwiches, or drizzle over roasted veggies.

Ingredients You’ll Need

Spinach: A mild, nutrient-dense green that blends beautifully.
Cashews: Raw cashews are buttery, slightly sweet, and fairly neutral in flavor, making them a great alternative to spinach pesto with pine nuts.
Parmesan Cheese: Fresh Parm, not the shelf-stable stuff in the green canister. Also, some Parmesans may be made with animal rennet—just something to note if you’re vegetarian!
Garlic: Because pesto without garlic just isn’t the same.
Olive Oil: Creates a silky-smooth consistency.
Salt: Enhances all the flavors.
Fresh Lemon Juice: Brightens up the pesto, maintains freshness, and increases iron absorption from the spinach!

Substitutions and Variations

Make it vegan: Swap Parmesan for nutritional yeast or a dairy-free Parmesan cheese alternative.
Use different nuts: Blanched almonds or walnuts work well too.
Add other greens: Throw in a handful of whatever greens you have—like kale, arugula, basil, mint.

Time-Saving Tips

Use pre-washed baby spinach to skip rinsing and drying.
Make a double batch and freeze the extras (3 pasta dinners-worth!) for another night.
Freeze in ice cube trays for single-portion or kids meals.
If you grate your own Parmesan… (I do because I feel like I’m getting a better deal but haven’t actually done the math) grate a bunch (2-3 blocks) with your food processor, divide into 1-cup portions and freeze. Because it’s low in moisture, Parmesan freezes great and defrosts quickly.

Top down image of spinach cashew pesto in a ceramic bowl on a light gray background with ingredients poking into the edges of the frame

Here’s How to Make Cashew Spinach Pesto

Equipment you’ll need:

Food processor
Measuring cups and spoons—a digital kitchen scale is always handy, too!
Knife & cutting board (for garlic & lemon)
Silicone spatula for scraping the sides of the bowl and transferring the pesto
Jars, food storage bags, and/or ice cube trays for freezing the extras

Instructions:

1. Add all ingredients to a food processor. If you have a smaller food processor, you may need to do this in batches, pulsing a few times between.

2. Pulse to coarsely chop, then blend on high until smooth, about 2 minutes. Add additional olive oil, salt, lemon, or Parmesan to desired taste and texture.

Helpful Tips

For extra flavor, use toasted cashews instead of raw.
For a chunkier pesto, pulse the ingredients instead of fully blending.
To maintain the bright green color, top with a light coating of olive oil before storing.
Instead of adding more salt, squeeze in a little more lemon first. Lemon enhances the flavor of salt and is sodium-free!

Serving Suggestions

Toss it with hot pasta + pasta water for an easy, nutrient-packed dinner.
Spread it on sandwiches, wraps, or toast.
Thin it with olive oil and drizzle it over roasted vegetables or grain bowls.
Use it as a sauce for pizza or a dip for crackers and veggies.

How to Store Spinach Cashew Pesto

Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Divide into 1 ⅓ cup portions (enough for 1 lb of pasta) and freeze for up to 3 months.
To use from frozen: Thaw full portion overnight in the fridge or on the counter for 3-4 hours. Stir pesto cubes directly into hot pasta and up to 1/2 cup hot pasta water to melt instantly.

FAQs About Pesto

Can cashews replace pine nuts in pesto?

Yes! Cashews are neutral in flavor and provide a creamy texture and mild sweetness, making them a great substitute for pricier pine nuts.

Can you substitute spinach for basil?

Absolutely. While basil pesto has a more pronounced herbal flavor, spinach offers a mild, slightly sweet taste while still delivering that signature green sauce experience.

Which nuts are best for pesto?

While pine nuts are traditional, cashews, blanched almonds, and walnuts all work well and add unique flavor and texture.

Can you freeze pesto?

Yes, pesto freezes beautifully and retains its taste, texture, and nutrients. Transfer leftover pesto to an airtight container (like a Mason jar or food storage bag) and freeze.

Pro tip: Lay food storage bags flat in the freezer to freeze evenly. Once solid, stack them to maximize freezer space and keep things organized.