Spinach Cashew Pesto Recipes

SPINACH CASHEW PESTO

Spinach Cashew Pesto image

This recipe is loaded with nutrition and makes a great alternative to most anything that you would buy from a jar at the grocery store. Use as a sandwich spread, add at the end to some stir-fry veggies, or just use simply as a dip for crackers

Number Of Ingredients 7

Ingredients

2 tablespoons extra-virgin olive oil
½ cup spinach (packed, cooked or frozen)
½ cup feta cheese
¼ cup cashews
½ small or 2 tablespoons shallot
1 clove garlic (minced)
salt and pepper to taste

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

Vegan Spinach Cashew Pesto image

Vegan pesto is prepared with basil, baby spinach, cashews, nutritional yeast, and olive oil. It is a delicious vegan alternative to traditional pesto.

Provided by Ashley Adams

Categories Dinner Lunch Condiment Sauce

Time 5m

Number Of Ingredients 8

Ingredients

2 cups baby spinach (washed and stems removed)
2 cups fresh sweet basil
4 large garlic cloves (minced)
1/4 cup nutritional yeast
3 tablespoons lemon juice
1 1/2 cups cashews (finely ground)
1 teaspoon sea salt (plus more to taste)
1/2 cup extra extra-virgin oil

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.

Nutrition Facts : Calories 291 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 2 g, Protein 6 g, SaturatedFat 3 g, Sodium 439 mg, Sugar 1 g, Fat 26 g, ServingSize About 1 1/2 cups (24 servings), UnsaturatedFat 0 g

SPINACH PESTO

Spinach Pesto image

Serve this vibrant pesto on pasta, pizza, sandwiches and more. If you don't have fresh oregano on hand, you can omit it. -Susan Westerfield, Albuquerque, New Mexico

Provided by Taste of Home

Time 15m

Yield 2 cups.

Number Of Ingredients 11

Ingredients

2 cups fresh baby spinach
2 cups loosely packed basil leaves
1 cup grated Romano cheese
2 tablespoons fresh oregano
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 cup chopped walnuts, toasted
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1 cup olive oil
Hot cooked pasta

Steps:

Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.

Nutrition Facts : Calories 177 calories, Fat 18g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 205mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.

CASHEW BASIL PESTO

Cashew Basil Pesto image

This is so simple yet amazingly delicious!!! Use it on pasta, chicken, fish or spread on crackers or crostini!!! You can use any kind of cashew. I like to use the roasted salted cashew pieces. But if you want unsalted, just adjust the amount of salt at the end.

Provided by Charmie777

Categories Fruit

Time 5m

Yield 3/4 cup, 6 serving(s)

Number Of Ingredients 5

Ingredients

1 cup fresh basil leaf
3 garlic cloves, roughly chopped
1/2 cup cashews (see note)
1/2 cup parmesan cheese or 1/2 cup romano cheese
1/2 cup olive oil

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.

Nutrition Facts : Calories 264.4, Fat 25.7, SaturatedFat 5, Cholesterol 7.3, Sodium 201.4, Carbohydrate 4.8, Fiber 0.5, Sugar 0.7, Protein 5.3

CASHEW AND SPINACH PESTO- PROCESSOR RECIPE

Cashew and Spinach Pesto- Processor Recipe image

Make and share this Cashew and Spinach Pesto- Processor Recipe recipe from Food.com.

Provided by Karyl Lee

Categories Spreads

Time 1h

Yield 2 cups approximately, 12 serving(s)

Number Of Ingredients 7

Ingredients

1 bunch fresh spinach, washed and picked
3 tablespoons fresh pureed garlic
1/3 cup fresh lemon juice
1 cup raw whole cashews
1/4-1/2 cup nutritional yeast
3 tablespoons olive oil
salt and pepper

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.

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