Inspired by Vladia Cobrodova’s Creamy Mint Pesto, this spread freezes well, so consider making a double batch when mint is abundant.
- Category: Bowls, Dinner, Dips and Spreads, Lunch, Salads, Small Bites
Ingredients
- 3 c baby spinach leaves
- 1 1/2 c mint leaves, tightly packed
- 1/2 c flat-leaf parsley leaves
- 1/2 c raw cashews
- 1/2 c raw sunflower seeds
- 1/2 c parmesan cheese, grated
- 1/4 c extra virgin olive oil, plus extra to store
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black papper
- 1 1/2 limes, juiced
- 1/4 c water
Instructions
- Place all ingredients except extra virgin olive oil and water in food processor. Process until smooth. With motor running, slowly add olive oil. Then add water. Verify consistency and seasoning. If not to your liking, thin with more water.
- Drizzle with olive oil and serve with pita triangles, pita chips, or raw vegetables. If not serving immediately, transfer to jar and top with a thin layer of extra virgin olive oil to prevent oxidation. Will keep in refrigerator for 3-4 days.
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