Creamy, vibrant, and nutty—this spinach pesto brings a twist to the classic. Cashews replace pine nuts for a softer richness, blended with Parmesan, fresh spinach, and olive oil into a silky green sauce that clings beautifully to pasta, sandwiches, grilled veggies, or even pizza.
It’s fast, fresh, and made entirely in your blender or food processor.
⏱ Prep Time 10 minutes ｜ 🔥 Cook Time 0 minutes ｜ 🍽 Servings 1 cup ｜ 🌱 Difficulty Level Easy ｜ 📦 Storage Tips Store in airtight jar in fridge for 4–5 days or freeze in cubes up to 3 months
Ingredients List
- 2 cups fresh spinach leaves (packed)
- 1/2 cup raw cashews (unsalted)
- 1/3 cup freshly grated Parmesan cheese
- 2 garlic cloves
- 1/2 cup olive oil (plus more if needed)
- Juice of 1/2 lemon (optional, for brightness)
- Salt and black pepper to taste
Instructions
- In a food processor or blender, combine spinach, cashews, Parmesan, and garlic. Pulse until coarsely chopped.
- With the machine running, slowly drizzle in the olive oil until smooth and creamy.
- Add lemon juice (if using), then season with salt and pepper to taste. Blend again briefly.
- Adjust consistency with a splash of water or more oil if needed.
- Transfer to a jar or bowl and serve immediately, or refrigerate until ready to use.
Recipe Notes / Tips
- Toast the cashews lightly for deeper flavor.
- Add fresh basil or parsley for a more herby variation.
- Great on pasta, toast, roasted potatoes, or as a dip.
Nutrition Info (per 2-tbsp serving, approx.)
- Calories: 130
- Carbs: 2g
- Fat: 13g
- Protein: 3g
- Fiber: 1g
FAQs
- Q: Can I use roasted cashews?
A: Yes—just make sure they’re unsalted, or reduce added salt. - Q: Can I make this dairy-free?
A: Swap Parmesan with nutritional yeast for a vegan version. - Q: What pasta works best with this pesto?
A: Fusilli, penne, or spaghetti—anything with nooks to grab the sauce.
Swirled up a bright green beauty? Share your pesto pasta creation with #the_food_pedia on Instagram! 🌿🧄🥣
