Vegan Toasted Cashew and Spinach Pesto

Filled with heart-healthy fats and packed with flavor.

This is another original recipe, and it's super pantry-friendly! You can easily substitute the cashews for another nut or seed and the spinach for more fresh parsley, fresh basil, or even kale if you don't have some ingredients on hand or have certain allergies. Checkout my pesto star challah for a super cool way to use this pesto in your baking! It's also perfect with pasta, flatbread, or as a dip!

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Vegan Toasted Cashew and Spinach Pesto

Vegan, Gluten-Free

Ingredients

• 1 tsp minced garlic

• 1 c spinach (packed)

• 1/4 c cashews

• 1 c fresh parsley (packed)

• 1/2 lemon

• 1/2 c olive oil*

• salt and pepper to taste

Directions

1. In an oven preheated to 350 °F, bake the cashews until lightly toasted and fragrant, about 7-12 minutes.

2. Add garlic and spinach to a food processor. Pulse to combine.

3. Add the toasted cashews. Pulse to combine.

4. Add the juice of 1/2 a lemon, olive oil, and salt and pepper to taste.

5. Blend until you achieve your desired consistency.

Notes

*You may want to use more or less olive oil, depending on how thick or thin you like your pesto.