Spinach Cashew Pesto

Looking for other recipes with cashew butter? Check out our Quinoa Cashew Bites! If you need to stock up visit our online shop for this month’s sales and discounts here.
Spinach-Cashew Pesto
-
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
-
Place all ingredients except for the spinach in a food processor. Pulse to combine.
-
Add the spinach and pulse to desired consistency.
-
Cover and refrigerate if not using immediately.
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
Nutrition Facts
Spinach-Cashew Pesto
Amount Per Serving (6 g)
Calories 141
Calories from Fat 110
% Daily Value*
Fat 12.2g19%
Sodium 144mg6%
Carbohydrates 6.6g2%
Fiber 1.1g4%
Protein 2.8g6%
* Percent Daily Values are based on a 2000 calorie diet.
You may also like these recipes…
Leave a Reply
Your email address will not be published. Required fields are marked *