Parsley Cashew Lemon Balm Pesto

Hey there,

creative gal!

You’ve landed on a post I wrote a few years ago -
back when I was known as The Dabblist and was exploring all sorts of ways I could create beautiful things with my hands. It was a powerful time for me — awakening my creativity after suppressing it for so long — but this space has since evolved to reflect the woman I’m becoming.

Parsley Cashew Lemon Balm Pesto
I fully admit that this recipe came to me out of pure necessity of needing to find something to do with all the parsley and lemon balm that exploded in my garden in the past few weeks.

But that’s the beauty of pesto - it’s a creative herbal condiment that you can make with any number of ingredient combinations. I’m basically turning my garden into a spice cabinet every time I concoct a new pesto recipe.

What I’m trying to say is, don’t limit your pestos to basil season! There are so many other ways you can make this delicious sauce, and you are filling your body with antioxidants and antimicrobial ingredients every time you do so.

Want even more inspiration? Check out the video I made for Floral Walnut Pesto.

Parsley Cashew Lemon Balm Pesto

  • ½ cup raw cashews
  • 2 garlic cloves
  • 1 tbsp nutritional yeast flakes (like these)
  • 1 cup fresh parsley
  • ¼ cup fresh lemon balm
  • ½ cup olive oil
  • ½ lemon, juiced

In a food processor, pulse the cashews, garlic, and nutritional yeast until ground up. Add in the parsley, lemon balm, and olive oil and process until it comes to a pesto consistency. Dribble in the lemon juice and process until thoroughly mixed.

Use immediately or store in a mason jar in the fridge for up to 2 weeks. You can also freeze it for much longer. My friend freezes pesto in an ice cube tray to use for a quick dinner one night.

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