Parsley & Cashew Pesto
I make a variation of this herb pesto all year round using seasonal herbs and greens. It is an awesome way to get a boost of concentrated greens and chlorophyll into our bodies. The recipe is very adaptable and I have added variations in the recipe.
Ingredients
- 1 cup firmly-packed parsley
- 1/2 cup cashews
- 1 clove garlic peeled
- juice of 1 lemon
- Sea salt & pepper to season
- Approx. 1/2 cup extra virgin olive oil
Instructions
- Remove any tough stalks from the parsley and place into a food processor/ blender. Add the nuts, peeled garlic, lemon juice, and pinch of salt & pepper. Blend while drizzling in the olive oil - stop several times to scrape down the sides - until desired consistency is achieved. Check seasoning, adding extra lemon juice, salt & pepper. Scoop into a jar and store in the fridge using within 1 week.