Spinach and cashew pesto

Spinach and cashew pesto

By
From
Zest
Makes
1 cup
Prep
10 mins
Photographer
Ian Hofstetter

Ingredients

Quantity Ingredient
2 cups baby spinach leaves
1/3 cup parmesan, grated
1/4 cup unsalted cashew nuts, toasted
1 tablespoon sunflower seeds
2 garlic cloves, crushed
1/3 cup salt-reduced vegetable stock
1 tablespoon olive oil

Method

  1. Combine the spinach, parmesan, cashews, sunflower seeds and garlic in a food processor or blender and process until finely chopped.
  2. With the motor running, gradually drizzle in the stock and oil until a paste-like consistency is achieved.
  3. This pesto is best served as soon as it’s made – try tossing it through hot pasta. Although it will keep, chilled, in an airtight container for about 1 week.

Variation

  • You can also replace the cashew nuts with walnuts or pecans.
Tags:
healthy
diet
low
fat. low-fat. low
calorie
low-calorie
skinny
nutritional
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