Parsley and Cashew Pesto

Pesto on chicken sticks,  for a Summer BBQ


  • Parsley- handful of leaves
  • Raw Cashews - approx 100g
  • 1-2 cloves Garlic
  • Sea salt - about 1/2 teaspoon
  • Citric Acid - 1/2 tsp
  • Oil
  • 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.


  1. 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.

  2. 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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