Peppery Green Pesto

• 1/4 cup raw unsalted cashews
• 1/4 cup Parmesan cheese or nutritional yeast
• 3 cloves garlic, peeled
• 2 cups watercress or arugula
• 2 cups baby spinach leaves
• 1/2 cup olive oil
• 1/2 tsp. salt, optional

1. Pulse cashews, Parmesan, and garlic in food processor until chopped.
2. Add greens, and pulse until finely chopped.
3. With motor running, blend in oil.
4. Season with salt (if using).

unsalted cashews, parmesan cheese, garlic, arugula, baby spinach, olive oil, salt

Taken from www.vegetariantimes.com/recipe/peppery-green-pesto/ (may not work)