Vegan Spinach Cashew Pesto
A delicious plant-based pesto offers a vegan alternative to the traditional recipe, featuring basil, spinach, cashews, nutritional yeast, and olive oil.
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Instructions
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Pulse cashews in a food processor until finely ground.
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Add spinach, basil, garlic, nutritional yeast, lemon juice, and salt; blend for 30 seconds until a chunky mixture forms.
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With the processor running, slowly stream in olive oil until the pesto reaches the desired consistency, scraping the bowl occasionally.
Nutritional Info (per serving)
Calories:
291 kcal
Carbohydrate:
11 g
Cholesterol:
0 mg
Fiber:
2 g
Protein:
6 g
Saturated Fat:
3 g
Sodium:
439 mg
Sugar:
1 g
Fat:
26 g
Unsaturated Fat:
0 g