Parsley and Cashew Pesto

I’ve been eyeing the pesto at my local Farmer’s Market for awhile now, but can never buy it. The reason? Too expensive. I’m a cheapskate and I REFUSE to pay $5 or more for some pesto that I can easily make at home. For a long time I’ve been passively eyeing ingredients saying “Oh, they don’t have what I need. I’ll get it back later.” Well,

later is now. I pride myself on using (or substituting) ingredients I have at home rather than going out to buy what i need for certain recipes. Fortunately, I had what I needed, or close to what i needed at home. Hopefully you’ll enjoy the recipe!


  • 1 cup (packed) fresh parsley, no stems
  • 1 lemon, squeezed
  • 1/2 cup cashews, whole
  • 1 – 1 1/2 teaspoon garlic, minced
  • 1/2 cup Sunflower and Avocado Oil
  • 1/2 cup Monterey Jack Cheese, shredded


  1. In a food processor add together garlic, lemon juice, and cashews

  • Pulse for a few seconds until cashews are broken down and the ingredients are mixed together.

  • Add parsley and cheese.

  • Allow the food processor to blend ingredients together until you get the consistency you desired (make sure to stop at intervals to scrap the sides so that all ingredients are minced together)

  • Pour oil in intervals into the food processor, processing in between pours until smooth.
  • Enjoy!
  • *Sidenote: Make sure to use at room temperature. Don’t warm in microwave or on the stove. Best to allow the pesto to reach room temperature on it’s on.
  • **Also make sure to store leftovers in an airtight container in the refrigerator. Will only last a couple of days.

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