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Parsley Cashew Pesto
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.
Prep Time
10
mins
Cook Time
10
mins
Total Time
20
mins
Course:
Condiment
Servings:
1
cup
Author:
Kerry Wennersten
Ingredients
1-2
bunches of continental parsley
1/2
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
Instructions
Wash parsley and then chop parsley into smaller sections.
Place the parsley into your blender with the cashews and blend or pulse for a few seconds.
Add sea salt - 1/2 teaspoon at a time.
Add oil - start with 1/4 cup and then add more to get the right consistency.
Blend again until pesto is smooth or blended the way you would like.
Store in air tight container in refrigerator for up to 10 days.
Notes
This recipe suitable for fodmaps - use an alternative nut such as macadamia or pecan. Also suitable for sugar free meal plan and anti candida.