Spinach Cashew Pesto

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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


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.

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