Cashew And Spinach Pesto Processor Recipes

SPINACH CASHEW PESTO

Steps:

• Add all ingredients to a small food processor or good blender. Blend until mixture is smooth
• Garnish with crumbled feta and whole cashews.

VEGAN SPINACH CASHEW PESTO

Steps:

• Gather the ingredients.
• Add the cashews to a food processor or blender. Pulse until the cashews are finely ground.
• Add the spinach, basil, garlic, nutritional yeast, fresh lemon juice, and sea salt to the food processor or blender, and blend for just 30 seconds or so, or until a chunky mixture forms.
• With the processor or blender still running, stream in the extra virgin olive oil until the pesto reaches the desired consistency. Use less or more oil as needed, scraping down the bowl occasionally.

CASHEW AND SPINACH PESTO- PROCESSOR RECIPE

Steps:

• Process the cashews with the olive oil until finely ground.
• Add the garlic and process again.
• Add the spinach and lemon juice and nutritional yeast, using 1/4 first of the yeast to start.
• Taste and add some salt and pepper as desired.
• If wanted, add reserved yeast.
• Taste and adjust salt and pepper again.
• Chill and serve or use as traditionally used.

SPINACH & CASHEW PESTO

Steps:

• 1. Put spinach, chopped garlic cloves, cashews, olive oil, chicken broth (or water), and ground black pepper in a food processor.
• 2. Pulse all ingredients until smooth. Add water if necessary to bring to desired consistency. Transfer to a small pot and simmer over medium heat, stirring often, until the garlic is cooked (about 5 minutes). Toss pesto sauce with cooked linguine or your choice of pasta. Sprinkle grated parmesean or asiago cheese on top.

CASHEW BASIL PESTO

Steps:

• In a food processor, finely chop basil, garlic, cashews and cheese.
• Slowly drizzle in olive oil. (Use amount that will make to desired consistency.).
• Season to taste with salt and pepper.