How to Make Lemon Pesto


  • 2 cups Flat Italian Parsley
  • 1/4 cup unsalted Cashews
  • 1/2 cup shredded Parmesan
  • 1 clove Garlic
  • 1/2 tsp Sea Salt
  • 2 Tbs fresh Lemon Juice
  • 1/4 cup EVOO


  1. Add all ingredients into a food processor or high speed blender
  2. Pulse 20-30 seconds, stopping and scraping down the sides in between pulses
  3. If it’s too thick, add a little more EVOO to your desired texture
  4. Texture should be smooth and not pasty


Store in an airtight container in the fridge 5-7 days, or freeze 3-4 months

Keywords: How to Make Lemon Pesto, lemon pesto, pesto, Italian food

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