Pregnancy Friendly Miso-Sesame Spinach Cashew Pesto
Total time15 min
Prep time10 min
Cook time5 min
4.8(9)
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Learn more →Ingredients
6 servings
- ½ cup raw cashews
- 2 tbsp sesame seeds
- 3 cups baby spinach, loosely packed
- 2 cloves garlic, peeled
- 1 tsp fresh ginger, finely grated
- 2 tbsp white miso paste
- 2 tbsp fresh lemon juice (from about 1 lemon)
- ¼ cup extra-virgin olive oil
- 2–4 tbsp water
- ¼ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- ½ tsp toasted sesame oil (optional)
Instructions
- 1
Add the sesame seeds to a small dry skillet over medium heat and toast, stirring frequently, until golden and fragrant, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer immediately to the bowl of a food processor or blender.
- 2
Add the raw cashews, baby spinach, garlic, ginger, white miso paste, lemon juice, olive oil, 2 tbsp water, salt, and black pepper to the food processor with the sesame seeds.
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