Kids Pesto
This delicious kids pesto sauce is healthy, easy to make and delicious. It's deliciously mild and made with basil, spinach, and cashews.
Yield: 4
Equipment
- 1 food processor
Ingredients
- 1.5 cups baby spinach washed, dried and firmly packed into the measuring cup
- 1 cup basil washed, dried and firmly packed into the measuring cup
- ½ cup dry roasted & unsalted cashews see notes
- ½ small clove garlic roughly chopped
- 2 teaspoon lemon juice (about the juice from ½ a small lemon)
- 6 tbs extra virgin olive oil
- sea salt to taste, about ⅛-1/4 teaspoon
- fresh ground black pepper to taste
To Serve (recommended)
- 6-8 ounces small pasta shapes to serve
- shredded parmesan cheese if desired, to taste
Instructions
- Add the spinach, basil, cashews, garlic, olive oil and lemon juice into a food processor. Pulse, scraping down the sides as necessary, until everything is blended together and nearly smooth. Drizzle in more olive oil and continue to pulse, for a thinner pesto consistency.
- Add in salt and black pepper to taste. Serve immediately, or store in an airtight jar in the refrigerator for a few days.
To Serve
- Cook the pasta until tender, then drain. In a large bowl, toss the pasta together with the pesto sauce. Top with parmesan cheese, if desired.
Notes
If you can only find dry roasted and salted cashews, you might want to omit the additional salt entirely.