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!
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)!
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.