Here is the recipe from our subscriber.
“I wanted to allow the oil’s flavour to shine through, so I kept the recipe really simple. Instead of adding cheese, I used cashew nuts to provide creaminess. I also made it with parsley for a light and fresh alternative to a typical basil pesto, but you could easily use basil if you prefer.
The pesto is delicious spread on toast, eaten as a dip, served along-side meats or roasted vegetables or just eaten with a spoon!”
• 1 cup of parsley leaves (or basil leaves)
• 1/2 cup of raw cashew nuts
• 1/4 cup of cold-pressed Siberian cedar nut oil
• Pinch of sea salt
1. Process all of the ingredients together in a blender or food processor to get a chunky pesto.
2. Taste and season with extra sea salt if desired.
3. Store in the fridge.
Makes about 1/2 cup of pesto.