Low Iodine Balsamic-Rosemary Spinach Cashew Pesto
Total time15 min
Prep time10 min
Cook time5 min
4.7(5)
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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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