Let me first say, this was so delicious I’m fairly certain I could eat it everyday. Often using Field of Greens in a recipe can make it taste a little too “green” for some people’s liking, but the use of coconut oil and cashews in this recipe made that a non-issue. My friends were so impressed by how good it was, it’s still coming up in conversation weeks later. First we spread it, then we used it as a dip, then we topped some gluten-free spaghetti with it. We couldn’t find enough ways to eat this pesto. Also, it’s extremely healthy, tastes fresh, and was so easy to make. I want some right now! I used coconut oil for this pesto, which for some won’t work if you are allergic or dislike a hint of coconut flavor. Olive oil or avocado oil would also both be great options.
1 scoop Field of Greens
1 cup spinach
1/2 cup coconut oil (or whatever high quality oil you prefer)
1/2 cup cashews
1 tbsp Romano cheese
In your food processor or high-power blender, combine all ingredients and blend until smooth. Serve it as a dip, a spread, on pasta, or just eat it from a spoon. Whatever works.
About the author: Kate holds a B.S. in Animal Science and is also a board certified Holistic Health Coach, has a certificate in Plant-Based Nutrition from Cornell University, and she’s a dog trainer.