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.
You could use a little extra cashew paste (or ground cashews if using) and omit the crushed cashews if you prefer a super creamy version. It is also easy to spice it up a little by adding our delightful chilli or paprika.
Recipe: Spinach and Cashew Pesto
Makes approx 1/2 cup
1 packed cup spinach
1 small shallot
3 tbs cashew paste (alternatively use 4 tbs ground cashews)
3 tbs cashews pieces
1 clove garlic
1 tbs olive oil
1 tbs lemon juice
salt to taste
optional: chilli or paprika to spice
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.
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