This is one of my most popular recipes. Every time I make it people ask for the recipe. And for good reason – it’s really tasty. Once again, a recipe I got from BBC Good Food. As this spinach is wilted and incorporated so well into the dip, you can go for whatever spinach is cheapest.

Spinach, Cashew, and Cream Cheese Pesto
Serves 6
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Prep Time
10 min
Prep Time
10 min
  1. 150g baby spinach
  2. 1/2 cup (75g) cashews
  3. 1/2 cup (40g) grated Parmesan cheese
  4. 1/4 (60g) cream cheese
  5. 1 garlic clove
  6. 1 teaspoon lemon juice
  7. 2 Tbs sunflower oil
  1. Place spinach in a colander and pour over a kettle of boiling water to wilt. Drain and rinse with cold water. When cool enough to handle drain again and squeeze out any excess water.
  2. Place everything in a food processor and process until combined.

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