Spinach, Cashew, and Cream Cheese Pesto
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.
- 150g baby spinach
- 1/2 cup (75g) cashews
- 1/2 cup (40g) grated Parmesan cheese
- 1/4 (60g) cream cheese
- 1 garlic clove
- 1 teaspoon lemon juice
- 2 Tbs sunflower oil
- 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.
- Place everything in a food processor and process until combined.