Recipe by Prose
From Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero. It has a lovely bright-green color and fresh flavor, perfect for barbecues or other outdoor events, and a fun way to eat your veggies.
Top Review by Mindelicious
I loved getting so many veggies in for the DH!! I served some over a huge plate of pasta and steamed veggies and the leftovers went with veggies & crackers the next day. Thanks for a fresh take on pesto/dip/spread!!! Napped for Veg*n Swap 25!!
- 1 tablespoon olive oil
- 4 garlic cloves, sliced
- 1 lb asparagus (woody ends snapped off and cut into 2-inch pieces)
- 1 lb spinach, coarsely chopped
- 1⁄3 cup water
- 1 cup raw cashews
- 1 -3 tablespoon capers with brine
- fresh ground black pepper
- 1 tablespoon fresh lemon juice
Directions See How It's Made
- Preheat a large pan over medium heat (I use my big soup pot so I can fit all the spinach in at once). Saute the garlic in the oil for about a minute or until fragrant.
- Add the asparagus and water, cover, and bring to a boil. Reduce heat to medium or medium-high and let simmer for about 5 minutes, until the asparagus is bright green.
- Add the spinach (in batches if necessary, covering the pan and letting the leaves wilt so there's room for more). Once all the spinach has wilted (about 3 minutes), cook uncovered for about 5 minutes.
- Meanwhile, put the cashew, capers, salt, and pepper in a food processor, and blend until cashews are small, coarse crumbs. Scrape down the sides to make sure you get everything.
- When the spinach is cooked, add the veggies to the food processor, making sure to include all the garlic and any remaining liquid. Puree until relatively smooth. Add the lemon juice and adjust the seasonings if necessary.
- Transfer to a container with a lid and refrigerate for a few hours. Serve with crackers, pretzel sticks, crudites, bread, etc. The sky's the limit. I think it would even make a good sauce for pasta.