Cashew And Spinach Pesto Processor Recipes

CASHEW BASIL PESTO

Steps:

• In a food processor, finely chop basil, garlic, cashews and cheese.
• Slowly drizzle in olive oil. (Use amount that will make to desired consistency.).
• Season to taste with salt and pepper.

PESTO

Steps:

• Preheat small skillet over medium high heat (no oil). Add pine nuts and toast until light brown. Immediately remove and let cool slightly.
• Place all ingredients except olive oil in a food processor or blender.
• Blitz until finely chopped.
• With the motor running, slowly pour the oil in. Blitz until smooth (or to desired consistency), adding a touch of extra oil (or water) if required to help it blitz.
• Handheld blender: Place all ingredients (including oil) in a bowl. Blitz with hand held blender until smooth.

VEGAN SPINACH CASHEW PESTO

Steps:

• Gather the ingredients.
• Add the cashews to a food processor or blender. Pulse until the cashews are finely ground.
• Add the spinach, basil, garlic, nutritional yeast, fresh lemon juice, and sea salt to the food processor or blender, and blend for just 30 seconds or so, or until a chunky mixture forms.
• With the processor or blender still running, stream in the extra virgin olive oil until the pesto reaches the desired consistency. Use less or more oil as needed, scraping down the bowl occasionally.

SPINACH CASHEW PESTO

Steps:

• Add all ingredients to a small food processor or good blender. Blend until mixture is smooth
• Garnish with crumbled feta and whole cashews.

CASHEW AND SPINACH PESTO- PROCESSOR RECIPE

Steps:

• Process the cashews with the olive oil until finely ground.
• Add the garlic and process again.
• Add the spinach and lemon juice and nutritional yeast, using 1/4 first of the yeast to start.
• Taste and add some salt and pepper as desired.
• If wanted, add reserved yeast.
• Taste and adjust salt and pepper again.
• Chill and serve or use as traditionally used.