Parsley Cashew Pesto
A perfect standby recipe is this gorgeous homemade Italian Parsley Cashew Pesto. A great way to use up excess parsley in your garden and beautiful with seafood, crumbed fish, crackers, on tossed potatoes and to zing up sandwiches.
Serves: 10+
Ingredients
50g block parmesan cheese
50g cashew pieces
Large bunch Italian flat leaf parsley
Olive oil – approx 1/4 cup
2 large cloves of garlic
Method
- Blend the cashew pieces cheese garlic and parsley in a food processor or blender.
- Add the oil slowly until it comes together and falls off a spoon. You may need more oil or less than 1/4 cup.
“I’ve also tried mixing half mayonnaise and half this pesto recipe which makes a great dip or creamy sauce.” Janet Low, Wellington
