Parsley and Cashew Pesto

on

Pesto on chicken sticks,  for a Summer BBQ



Ingredients:

  • Parsley- handful of leaves
  • Raw Cashews - approx 100g
  • 1-2 cloves Garlic
  • Sea salt - about 1/2 teaspoon
  • Citric Acid - 1/2 tsp
  • Oil
Method:
  • Place cashews, parsley, garlic, salt and citric acid into TMX (Or food processor??) and blitz it!  Speed 7 until it's all pulverised.
  • With blades still going about Speed 3, slowly drizzle in oil until you have the desired consistency
So far, I have used this recipe as a crust for Lamb Loin chops. and to stuff some chicken.  I'll let you know if and when I do some more.

Comments

  1. lilaJune 29, 2012 at 9:26 AM

    Hello, why 1/2 tsp citric acid? How did you come up with such amount? I make pesto and right now I am looking at different ways to extend the shelf life. Thanks for helping.

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  2. frillypantsJune 29, 2012 at 9:33 AM

    Hi Lila,

    as citrus fruits are very high in Salicylates and Amines, we can't use them. So we use citric acid instead, to add that lemony flavour. It's a very common 'substitute' in FAILSAFEdiet recipes as a flavour enhancer.

    I hope that answers your question, from frillypants. x

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