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Simple Spinach Cashew Pesto

  • Author: Sara Haas
  • Yield: Makes about 1 cup 1x


Bored with traditional pesto? I was too! And you know what I found out? That Spinach Cashew Pesto is pretty darn good!


  • 1/2 cup raw cashews
  • 23 cloves roasted or raw garlic
  • 1 cup packed fresh basil leaves, washed
  • 3 ounces washed baby spinach (about 3 cups lightly packed)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup + 2 tablespoons olive oil
  • ½ cup grated Parmesan cheese


  1. To a blender, add the cashews, garlic and basil. Pulse a few times, scrape down sides, pulse a few more times, scrape down again.
  2. Add half of the spinach and a few dashes of water and blend until combined. Add remaining spinach along with the salt, pepper and olive oil and blend until smooth.
  3. Add the Parmesan cheese and pulse until just combined.


To store the pesto, place it in a jar, then top with 1/2 inch of olive oil. Cover and refrigerate.

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