Spinach Pesto
Jenny Smith
Dish: Entrée & Finger Food
Cuisine: Entrée & Finger Food
Ingredients
1 cup of baby spinach leaves
1 cup of raw cashew nuts
3 tbsp of ricotta
3-4 tbsp of peanut oil
2 tsp of crushed garlic (or two cloves of fresh)
Salt to taste
Method
- Pop everything into a blender and blend. Add more oil as required
- Taste and adjust to you tastes
- Serve immediately or refrigerate for up to 5 days
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Keywords: Spinach Pesto, Spinach, Pesto