This tastes better the second day, it tastes a bit “green” when freshly made. It depends on the strength of the spinach, young spinach is better.


  • 1/2 cup cashews for pesto
  • 1/2 cup cashews chopped to remain chunky
  • 250 g spinach – or combination of leaves – include basil, parsley, oregano
  • 1 chilli – seeded
  • 2 cloves garlic
  • 1/2 cup grated parmesan
  • oil to thin – a combination of olive and a tasteless oil such as rice bran
  • lemon juice to taste
  • salt and pepper to season


Grind chilli and garlic with mortar & pestle.

Blend spinach/greens, parmesan, cashews and the chilli and garlic mix in food processor. Add a thin drizzle of oil and some lemon juice until required texture is achieved.

Stir in the chunky cashews.

Season to taste.


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