Spinach Cashew Pesto Food

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.

SPINACH CASHEW STIR FRY

Steps:

• In a large frying pan, place the oil and the onions, and cook on medium heat until translucent.
• Add garlic, basil, salt and pepper.
• Cook 2 minutes.
• Add the remaining ingredients and cook 5-10 minutes.
• Serve plain or with rice.

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.

SPINACH & CASHEW PESTO

Steps:

• 1. Put spinach, chopped garlic cloves, cashews, olive oil, chicken broth (or water), and ground black pepper in a food processor.
• 2. Pulse all ingredients until smooth. Add water if necessary to bring to desired consistency. Transfer to a small pot and simmer over medium heat, stirring often, until the garlic is cooked (about 5 minutes). Toss pesto sauce with cooked linguine or your choice of pasta. Sprinkle grated parmesean or asiago cheese on top.

BUCATINI WITH MEATBALLS AND CASHEW PESTO

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
• For the meatballs and pasta: Heat the oil in a large skillet over medium-high heat. Add the spinach and cook, stirring, until wilted and tender, 3 to 4 minutes. Transfer to a cutting board to cool slightly, then chop the spinach finely.
• Meanwhile, combine the chicken, veal, breadcrumbs, milk, Parmigiano-Reggiano, garlic powder, onion powder, ketchup, brown sugar, egg, salt and pepper and spinach in a large mixing bowl. Use your hands to gently mix the ingredients until just combined. Gently roll the mixture into balls about 1 1/2 inches in diameter and place them on the prepared baking sheet; if the mixture is too loose, mix in a little more breadcrumbs.
• Bake the meatballs until cooked through, about 22 to 24 minutes. Switch the oven to broil; broil the meatballs on high until browned, 4 to 5 minutes.
• Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package instructions for al dente. Drain, reserving some of the pasta cooking water. Put the pasta back in the pot.
• For the cashew pesto: Combine the basil, garlic, cashews, Parmigiano-Reggiano, oil, 1/4 cup water and salt and pepper in a blender and blend until smooth.
• Gently toss the hot pasta with the pesto in the pot, adding some pasta cooking water if necessary for a creamy sauce. Top with the meatballs. Drizzle with olive oil and enjoy!