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You are here: Home / Main Dishes / Pasta Dishes / Parsley Cashew Pesto

Parsley Cashew Pesto

April 4, 2015 By Gloria 1 Comment

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Please note that this post contains affiliate links of products that I love and use. This rewards me with a small commission if you choose to buy through the links and none of this will cost you anything – but it does help me pay the bills and deliver you quality content. – Love, Gloria.

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.

 parsley cashew pesto

Ingredients : metric ( imperial )

  • 50g  (1 cup)  parsley, stems removed
  • 100g  (2/3 cup)  cashews
  • 150ml  (2/3 cup)  olive oil
  • 2 tbsp nutritional yeast
  • 2 cloves garlic
  • 1 tsp salt
  • 1 tsp pepper

Instructions

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.

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Filed Under: All Recipes, Main Dishes, Pasta Dishes Tagged With: cashew, pesto

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Comments

  1. Lilach says

    April 12, 2020 at 3:21 pm

    This came out lovely. I used the whole bunch of parsley, stalks included and added a tbs of lemon juice.

    Reply

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Hi there, I’m slightly obsessed with food, vegan by heart and mommy of a Beagle. I like my food to be affordable and easy to cook. But that doesn’t mean that I don’t indulge whenever I can; since after all …

I am Gloria “The Greedy Vegan”

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