Make the most out of your summer harvest. Try this simple & light delicious pasta meal.
Spinach Cashew Pesto Recipe
1 oz parmesan cheese
1/2 oz cashews
1 clove of garlic
1 jalepeno, seeded
4 oz spinach (about 4 cups, unpacked)
3-5 Basil leaves
1 tsp kosher salt
1/2 tsp black pepper
1/3 cup herbed infused oil (I use Herbes de Provence Infused Olive Oil)
1/3 cup spanish extra virgin olive oil
1 lb Cooked Pasta (I use Penne)
add’l salt & pepper if needed, to taste
Shredded Parmesan cheese for topping
Step 1: Mix first 9 Ingredients in food processor & process until smooth:
Step 2: Mix pesto with cooked pasta, top with Parmesan cheese, plus S&P to taste, and enjoy!
