Spinach Cashew Pesto
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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
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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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