TOLL FREE: 888-800-8075

Spinach Cashew Pesto

Jump to Recipe Print Recipe

Print

Spinach-Cashew Pesto

Course Appetizer
Cuisine Gluten free
Prep Time 20 minutes
Servings 6 servings
Calories 141 kcal

Ingredients

  • 2 cups baby spinach packed
  • 1/2 cup chopped scallions
  • 1/4 cup of Once Again Creamy Cashew Butter
  • 1/4 cup salted cashews
  • 2 garlic cloves peeled
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1/2 tsp kosher salt

Instructions

  1. Place all ingredients except for the spinach in a food processor. Pulse to combine.
  2. Add the spinach and pulse to desired consistency.
  3. Cover and refrigerate if not using immediately.

Recipe Notes

TIP: This thick sauce is excellent with fish or chicken, spread on sandwiches, or with vegetables and toasted pita for dipping. If you desire a pourable sauce, add a few tablespoons of water when processing and season to taste. Recipe created by Caitlin Rogers

BUY NOW

Leave a Reply

Your email address will not be published. Required fields are marked *

You may also like these recipes…

Almond Butter Recipes

Peanut Butter Recipes

Vegan Recipes

Cashew Butter Recipes

Honey Recipes

Smoothie Recipes