I love pesto and am always finding new ways to make it. I make a Dairy-Free Pesto with Basil as well as Mark’s Anything Goes Pesto. Here’s another dairy-free and gluten-free pesto recipe that I made with the parsley growing in our herb garden.
2 cups of parsley leaves and stems, rinsed and dried
salt to taste
1/2 cup of extra virgin olive oil (or more)
1 tablespoon of apple cider vinegar and/or fresh squeezed lemon juice
2 cups of roasted cashews (optional)
1. Combine the parsley, a pinch of salt, the garlic, and about half the oil in the bowl of a food processor or blender.
2. Process, stopping to scrape down the sides of the container if necessary. Gradually add the rest of the oil.
3. Add the vinegar/lemon, cashews (optional) then a little more oil or some water if you prefer a thicker mixture.
4. Taste & adjust the seasoning, then serve or cover and refrigerate for up to a couple of days.
SOURCE: Short and Sweets