Thursday, July 29, 2010

Recipe: Spinach & Cashew Pesto

It's topped almond-crumbed salmon, sunflower sesame crackers, and now a chicken caesar salad... Is there anything it can't do?!


2 cups freshly chopped spinach
1/2 cup chopped basil
1T coconut oil
2T cashew butter
1 or 2 garlic cloves, minced or finely chopped

For a chunkier pesto, try adding 1/2 chopped red onion, and a handful of chopped cashews

Makes about a cup of pesto


1. In a small saucepan, gently heat coconut oil and sauté garlic (and onion, if using) until fragrant.

2. Add spinach and basil, and stir until coated in oil. Continue to stir as the spinach wilts and reduces.

3. Reduce heat to low. Add cashew butter, and stir carefully until all ingredients are combined and pesto comes together smoothly. Add chopped nuts if using.

Serve while warm. Can be stored in an air-tight container and re-heated before use.

I need to take some more photos of this one, but it never lasts long and is best served while fresh. It received rave reviews from the beau's family in Canada, and it may be my new way to enjoy healthy fats. Mmmmmmm...

1 comment:

Cassie said...

That looks so good. I found your blog from marks daily apple. I'm excited about it because it gives me more cooking ideas. So thanks :)