Vegan Spinach Pesto

I can’t ever get enough pesto in my life during the summer months. It’s rare that I stray from traditional basil, but this spinach pesto really hit the spot for a summery dinner last night. I served it over brown rice pasta with a fresh arugula salad and sweet steamed corn. It would be great as a dip with crudite or as a spread on fish or chicken breast. Try it out this memorial day weekend!

Ingredients:
-1 1/2 cups frozen chopped spinach
-2 cloves garlic
-Juice from 1/2 lemon
-1 tblspn pine nuts
-1/2 cup salted cashews
-1/2 cup olive oil plus extra
-sea salt and pepper to taste

Directions:
– Sautee spinach and garlic in 1 tblspn olive oil for about 1 minute- it won’t be fully cooked
– Add all ingredients to food processor/blender
-Keep adding olive oil until texture that you like
-Add sea salt and pepper to taste
-Spoon over pasta, fish, chicken, or your favorite vegetables!
-Enjoy!

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Comments

  1. That is going to be the next thing I cook. Looks phenom. Maybe I’ll throw in some shrimp and a little cayenne to give it that Louisiana kick.

    5.26.11 · Reply
    • jargenti said:

      ya katie, do it! send me a pic and ill post!

      5.26.11 · Reply
      • Katie Tut said:

        It’s gonna be tonight. I’ll try to remember to take a picture.

        5.30.11 · Reply
  2. mike gus said:

    This is getting dangerously close to my secret pesto recipe…..

    5.27.11 · Reply