Post by Jo @ Including Cake
For me a great meal is often highly dependent on a great sauce.... a good gravy makes the roast dinner right?
This pesto makes for a fab sauce or simply as a dip or spread. I have used it hot to mix through pasta, drizzle over veggies, dollop on top of salad, as part of a bruschetta topping and also simply chilled to dip my raw veggies in. It makes a perfect light meal, as we transition into Spring time.
You could use a little extra cashew paste and omit the crushed cashews if you prefer a super creamy version. It is also easy to spice it up a little by adding chillis or your spice of choice.
Recipe: Spinach and cashew pesto
Makes approx 1/2 cup
- 1 packed cup spinach
- 1 small shallot
- 3 tbs cashew butter
- 3 tbs crushed cashews
- 1 clove garlic
- 1 tbs olive oil
- 1 tbs lemon juice
- salt to taste
In a small processor, blend everything other than the spinach and cashews to form a smooth paste. Add the spinach and cashews last and blend until slightly chunky.
Serve cold or add to a hot dish at the end of cooking. Keeps refrigerated for a few days.