This parsley cashew pesto recipe is perfect for using up large batches of parsley. By adding cashews you get a rich creaminess that goes well with pasta, new potatoes and salads. It keeps in the fridge for about 2-3 days in an airtight jar.
Ingredients : metric ( imperial )
- 50g (1 cup) parsley, stems removed
- 100g (⅔ cup) cashews
- 150ml (⅔ cup) olive oil
- 2 tablespoon nutritional yeast
- 2 cloves garlic
- 1 teaspoon salt
- 1 teaspoon pepper
Simply place all ingredients into a food processor or blender and pulse until well combined. This parsley cashew pesto is a very basic and creamy pesto. Feel free to add more salt or pepper if you want to use it as dip.