spinach & cashew pesto
(1 rating)
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I couldn't find fresh basil at my local grocery store...and, pine nuts were $25.00 per pound! So, I improvised and used spinach and roasted cashew nuts instead. Even my husband loved this recipe (he had no idea there was spinach in it!)
(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
15 Min
Ingredients For spinach & cashew pesto
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5 cfresh baby spinach
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6 clovegarlic
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1/4 ccashews (salted or unsalted)
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4 tspolive oil
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1/2 cchicken broth or water
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1/2 tspground black pepper
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1/4 cparmesean or asiago cheese, grated
How To Make spinach & cashew pesto
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1Put spinach, chopped garlic cloves, cashews, olive oil, chicken broth (or water), and ground black pepper in a food processor.
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2Pulse 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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