Parsley Cashew Pesto

One day not too long ago, I adverted a mini crisis. You see, it is difficult to garnish a soup with pesto if you have no basil on hand to make the pesto. Since there was plenty of parsley on hand, I decided why not try parsley pesto? Traditionally, pesto is made with basil and pine nuts and Parmesan cheese, but now you see recipes specifically titled 'basil pesto' because many other herbs are common as well. The truth is, basil is a grainy green sauce. I came up with this recipe on a whim, and ingredient amounts certainly are not exact, as I just eyeballed them and adjusted as needed. More olive oil can certainly be added for a smoother consistency. So try making a pesto with any type, or a combination of, fresh herbs and/or leafy greens such as spinach. Try any type of nut, and any type of finely grated cheese. I like to leave the cheese out altogether and substitute flax or wheat germ for added nutrition. Although I think olive oil provides the best flavor, certainly another oil could be used. Try other spices instead of just pepper as well.

Parsley Cashew Pesto
1 bunch fresh parsley, leaves only (about 2 cups loosely packed)
1/3 cup cashew nuts (roasted and salted are fine, if unsalted just add more seasoning to taste)
2-4 cloves garlic, finely chopped
2 Tablespoons ground flaxseed or wheat germ
1/3 cup olive oil
salt and pepper, to taste

Process the parsley, nuts, garlic, and flaxseed in a food processor until nuts are finely chopped and ingredients are combined. With the processor running on low, slowly stream in the olive oil. Taste, and season as desired.