Spinach Cashew Pesto

Spinach-Cashew Pesto

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


  • 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


  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


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