Parsley and Cashew Pesto (GF, DF)

• 1 cup firmly packed (approx 1 bunch) of parsley leaves
• 1/2 cup cashews, raw and freshly roasted or raw for  Failsafe Elimination Diet
• garlic to taste start with 1/2 clove then add as desired
• 2 TBS filtered water
• 1/3 cup of suitable oil
• Pinch of salt
• 1/8 tsp of  citric acid or 2 tsp of LEMON JUICE (A) if suitable

Method

1. Remove any tough stalks from the parsley and place into a food processor/ blender.
2. Add the nuts, peeled garlic, and  citric acid or LEMON JUICE if suitable
3. Blend while drizzling in the oil
4.  Stop several times to scrape down the sides – until desired consistency is achieved.

Store  in jar in fridge for up to 5 days.

Picture and recipe from Alex April 2016