My friend and I have a little exchange going on where she gives me lettuce, parsley, limes and jalapeno peppers from her garden and I give her artichokes and other goodies I have an overflow of. Yesterday, after our little girls had a play date I was so excited when she handed me a huge bag of lettuce and parsley. I made parsley pesto and a wonderfully tasty salad served with brown rice pasta and green beans. I also added home grown cabbage to the pesto since I’m drowning in cabbage right now. I harvested three huge heads plus tons of tomatoes, strawberries and fava beans. I love this time of year when food is growing like mad in our backyard.
1/3 cup raw cashews
1 garlic glove, grated
1 cup chopped parsley
1 cup chopped savoy cabbage
1/3 cup olive oil
¼ cup grated cheese (I used rice cheese)
Salt & pepper to taste
Place cashews, garlic, parsley, cheese and cabbage in a food processor and mix. Slowly with the processor going, pour the oil in a steady stream. Stop and stir in salt and pepper. If the Pesto seems too dry just add a little bit of water. Toss with cooked pasta.