This is a fun spin on traditional Italian pesto using cashews. Feel free to swap out cashews for other nuts you may have on hand, such as walnuts or almonds.
Prepare the pasta according to the package instructions, reserving 1/2 cup of the cooking liquid. Set aside.
Place the cashews, spinach or kale, parsley, olive oil, garlic, balsamic, and salt in a blender along with the reserved pasta water. Blend until a chunky pesto forms. Toss with pasta and serve immediately.
For Vata: Enjoy the recipe as is!
For Pitta: Swap out cashews for pumpkin seeds.
For Kapha: Swap the cashews for 2 garlic cloves and increase oil by 2 tablespoons.
(Serving 2 1/2 cups) 598 calories, 19 g protein, 87 g carbohydrates, 5 g sugars, 23 g fat (3 g saturated), 50 mg cholesterol, 10 g fiber, 353 mg sodium
Jennifer Iserloh, aka the “Skinny Chef,” is a leader in promoting healthy, vibrant lifestyles though a diet of delicious and nutritious easy-to-prepare meals. A classically trained chef, certified yoga teacher, and a graduate of the Institute for Integrative Nutrition, Iserloh is the best-selling author of 50 Shades of Kale and Healthy Cheats, among other books.
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- Calories 0
- Carbohydrate Content 0 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 0 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g