Description
This spinach cashew pesto is a quick, budget-friendly twist on classic pesto. Packed with greens and perfect for meal prep—freeze extras for later!
Ingredients
Scale
- 8 oz (226 g) fresh spinach (about 9 loosely packed cups)
- 3/4 cup (140 g) unsalted cashews, raw or toasted
- 1 cup (127 g) grated Parmesan cheese
- 3-4 cloves garlic
- 2/3 cup olive oil
- 3/4 teaspoon salt
- 2 tablespoons fresh lemon juice (from about 1 medium lemon)
Instructions
- In a food processor, combine all ingredients and pulse until coarsely chopped.
- Then, process on high speed until smooth, about 2 minutes, stopping to scrape down the sides as needed to ensure even blending.
- Enjoy immediately or store for later use (see Storage Instructions above).
Notes
- If serving over pasta: This recipe makes enough pesto to generously coat 2 pounds of dry pasta (1 ⅓-cup per 1 pound or 500 grams of uncooked pasta).
- I typically use raw cashews for ease, but toasted cashews will add a nuttier, more intense flavor.
- Freeze leftovers in an airtight container or ice cube trays for another meal.
- Prep Time: 5
- Category: Sauces
- Cuisine: American
Nutrition
- Serving Size: 3.2 tablespoons
- Calories: 184
- Sugar: 1 g
- Sodium: 257 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 6 mg