Anti Inflammatory Balsamic-Rosemary Spinach Cashew Pesto
This vibrant green pesto is a serious upgrade from anything you'd find in a jar, and it comes together in about ten minutes with just a food processor and a handful of whole ingredients. Toasting the cashews first is a small step that pays off big — it deepens their flavor and gives the finished sauce a rich, nutty backbone that pairs beautifully with the earthy rosemary and bright lemon. Baby spinach keeps things fresh and verdant while adding a leafy base that works far harder here than it ever does in a salad. The splash of balsamic vinegar is the unexpected move that ties everything together, adding just enough depth and subtle sweetness to balance the acidity of the lemon. Extra-virgin olive oil, garlic, and a pinch of red pepper flakes round out a lineup that reads like a greatest hits of ingredients known for supporting a low-inflammation lifestyle. It makes six servings, so you'll have plenty to toss with pasta, spread on grain bowls, swirl into soups, or use as a dipping sauce all week long. Store it with plastic wrap pressed directly onto the surface and it stays bright and fresh until you're ready for the next round.
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Learn more →Ingredients
6 servings
- ½ cup raw cashews
- 3 cups baby spinach, loosely packed
- ¼ cup fresh rosemary leaves
- 2 cloves garlic, peeled
- 1 tbsp balsamic vinegar
- ½ tsp lemon zest
- 1 tbsp fresh lemon juice
- ⅓ cup extra-virgin olive oil, plus more as needed
- ¼ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 1 pinch red pepper flakes (optional)
Instructions
- 1
Toast the cashews in a small dry skillet over medium heat, stirring frequently, until golden in spots and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool for 2 minutes.
- 2
Add the toasted cashews, garlic, and rosemary leaves to a food processor and pulse 8–10 times until the mixture resembles coarse crumbs.
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