Mediterranean Pesto

This Mediterranean pesto is a blend of some of my favorite foods; spinach, green olive, artichoke, olive oil, and cashews. It is hearty, thick, warming, and blends so easily with any dish. Of course, I love it on pasta, but use it as a spread or dip as well. The recipe calls for a generous portion of spinach, getting those raw, chlorophyll rich greens in your meal while keeping everything decadent and yummy. It’s all about making food that tastes good, and is healthy, so that you never feel as though you’re being deprived.

Mediterranean Pesto

  • 2 cups raw organic baby spinach
  • 1 can drained artichokes
  • 1/2 cup pitted green olives (or black)
  • 1-2 handfuls raw cashews
  • 1/3 cup olive oil
  • optional; top with raw spinach and crushed olive pieces

Pulse all ingredients in the food processor until it comes out a course dip like consistency, but don't whip or blend it. The cashew bits and olive bits add to the texture. Top with raw spinach and olive pieces

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