Parsley Cashew Pesto
Prep time
Cook time
Total time
This pesto is so deliciously creamy, salty and just enough crunch that you won't be able to have just a little bit, but you can try.
Recipe type: Condiment
Serves: 1 cup
  • 1-2 bunches of continental parsley
  • ½ cup of cashews - you may add more according to taste
  • Olive or Flax oil
  • 1 teaspoon of sea salt or to taste
  • Food processor or blender
  1. Wash parsley and then chop parsley into smaller sections.
  2. Place the parsley into your blender with the cashews and blend or pulse for a few seconds.
  3. Add sea salt - ½ teaspoon at a time.
  4. Add oil - start with ¼ cup and then add more to get the right consistency.
  5. Blend again until pesto is smooth or blended the way you would like.
  6. Store in air tight container in refrigerator for up to 10 days.
This recipe suitable for fodmaps - use an alternative nut such as macadamia or pecan. Also suitable for sugar free meal plan and anti candida.
Recipe by Coconut Oil Post at