Spinach Cashew Pesto

Sorry I've been slacking for a while! So much has been going on! I will try to catch up with great recipes in the coming weeks, but for now I'll start with a marvelous pesto that is awesome with pasta, as a dip, or however else you want to use it!
Most pesto sauces call for walnuts or pine nuts, but since I'm more apt to use what I have on hand, this one is made with raw cashews. It is easy and oh, so tasty.

Spinach Cashew Pesto

approx 4 cups fresh, clean spinach
approx 1/2-3/4 cup raw cashews
3 medium/large cloves garlic
approx 1 1/2 -2 Tbsp dried basil (if you have fresh basil- use it!!)
1 tsp dried parsley
1/2 tsp salt
extra virgin olive oil

In food processor place all ingredients except for olive oil. Pulse until chopped, then begin adding olive oil a drizzle at a time while processor is running until desired consistency is reached. Thicker is desirable for a chip or cracker dip or spread. Thinner is great for pasta sauce.
You can add parmesan cheese if desired, but I kept this one clean and healthy.

Delicious with pita chips, on sandwiches, pasta- get creative!

Enjoy!

Red Pepper and Lime Hummus

This was an experiment with a happy ending!

Red Pepper and Lime Hummus

1 can chickpeas or garbanzo beans mostly drained
2 tbs olive oil
juice of 1 small lime
1 large clove of garlic
1/4 red pepper
2-3 drops sesame oil
dash of cumin
approx. 1/2 tsp sea salt

Put it all in the blender or magic bullet and blend until smooth.

This is an awesome dip or spread for chips, veggies, pitas, wraps, sandwiches... you name it!
I slathered it on a whole wheat tortilla and wrapped it around leftover salad for lunch.
So good and so healthy!