a Pesto and a Hummus, twisted

Seems I’ve been eating a lot of green lately, in the form of smooth green spreads slathered on breads. Does that sound appetizing? It should!

First, a genius Spinach-Cashew Pesto adapted from Joy the Baker. I’ve made this four times in two weeks, and had many requests for the recipe! Joy served this atop a fancy-sliced baked potato, which I tried, following her recipe here. It was very pretty and pretty yummy, but I found that I prefer this pesto on flat bread as an appetizer. This bright green lemony-garlicky concoction definitely deserves to be the center of attention…and it will be great in the winter, when fresh basil isn’t abundant!

Spinach-Cashew Pesto

2 loosely packed cups of fresh spinach leaves
2 garlic cloves
1/4 cup roasted cashews
2 teaspoons fresh lemon juice
1/2 teaspoon lemon zest
1/3 cup freshly grated Parmesan cheese
salt and pepper to taste
1/3 cup olive oil

Place garlic cloves, spinach, nuts, lemon juice, lemon zest and Parmesan cheese in the bowl of a food processor. Blend until spinach is broken down and, while still blending, slowly pour in the olive oil and blend until smooth. Taste and add salt and pepper as needed. Serve with your favorite bread as an appetizer (or over pasta or potatoes)!

Next, a twist on classic hummus. Lemon and basil marry beautifully in this green-tinted hummus. Serve it with bread or tortilla chips, or as a sandwich spread.

Basil Hummus

1 (15.5 oz.) can of chickpeas
¼ cup toasted cashews
½ teaspoon lemon zest
juice from half a lemon
2 garlic cloves, chopped
1 ½ loosely packed cups of fresh basil leaves
½ cup olive oil (plus a bit more)
salt to taste
freshly ground black pepper to taste

Put chickpeas, cashews, zest, lemon juice, garlic and basil in a food processor. Pulse until everything begins to break down. Add olive oil slowly and pulse until smooth. Add salt and pepper to taste. If the hummus is too thick for your liking, add a bit more olive oil.

Advertisements

3 thoughts on “a Pesto and a Hummus, twisted

  1. Woaw I made the spinach and cashew pesto yesterday and it was soo delicious! I looked at a few bogs for the recipe and yours seemed better.Itweaked the measurement a little bit to my taste and added some nuritional yeast too just because I love that stuff. Used it for pizza and we ate the leftovers with crackers until it was all gone. Thanks for the recipe! Today I’m goin to make the hummus one. But I don’t have any fresh basil… Do you think cilantro or spinach would work as well? Thanks again

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s