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.
Servings: 1 cup
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.