Broccoli with Spinach and Cashew Pesto

We have been eating a lot of salad for dinner lately, and frankly tonight I was not in the mood for another one. Yet, I wanted to use some of the veggies from the farmers market. I also have been trying to come up with ways to sneak vegetables into my son’s dinner, especially greens. With some experimentation with his baby food blender, I came up with this fresh stir-fry. It was crunchy and worth writing down so I remember it for another day. I might make it again and serve it cold as a side dish for lunch.

Shopping Cart:

  • 1/2 head of broccoli
  • 2 cups loosely packed spinach
  • 1 cup of cashews
  • 2 Tbs. sesame oil
  • 1 block of firm tofu
  • coconut oil
Heat the coconut oil and fry the tofu until golden brown on all sides. Do this slowly as to not burn the tofu and prepare the veggies while this is frying. Wash the spinach and put it into a food processor with the sesame oil and 1/2 cup of the cashews. Blend until it  resembles a pesto-like consistency and set aside.
Prepare the broccoli for the stir fry and set the tofu aside while you stir fry the broccoli and other 1/2 cup of cashews (in the same pan to save dishes!). Add the basil pesto to the broccoli and finally add the fried tofu to the mix. Add salt to season and serve hot or cold!

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Filed under Dinner Menu: Cena, Lunch Menu: Almuerzo

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