Parsley & Cashew Pesto #dairyfree
This pesto is naturally dairy-free, using cashews and lemon to bring creaminess and sharpness of flavour.
Ingredients
- 1 large bunch, about 150g parsley
- 1 garlic clove, roughly chopped
- Juice of 1 lemon, about ¼ cup
- ½ cup cashews (or toasted sunflower and pumpkin seeds)
- About 150ml extra virgin olive oil
- Salt and pepper to season
Instructions
- Place the parsley, garlic, lemon juice and cashews into a food processor and blitz until parsley is finely chopped. With the engine running, slowly drizzle in the olive oil until a thick paste is achieved. Season to taste then scoop into a jar.
- Store in the fridge and consume with 5 days. Use pesto on sandwiches, stir through pasta or as a side to dinner.