Lemon Parsley Pesto


2 cups loosely packed Italian (“flat leaf”) parsley
¾ cup combination of cashews and walnuts or pecans
1 lemon juiced
1/8 teaspoon sea salt
Black pepper, to taste
¼ - ½ teaspoon lemon zest*
¼ - 1/3 cup olive oil

1. Wash and de-stem herbs. Blend all ingredients except olive oil in blender or small food processor.
2. Carefully open vent of food processor and add olive oil slowly (while food processor is on) to incorporate oil.
*zest is only the outer yellow edge of the skin of the lemon, not the white rind

Recipe by Leigh Wagner PhD, MS, RD

Cashew "Ranch" Dressing


½ cup raw cashews or macadamia nuts
½ cup water
2 cloves garlic (or 2 teaspoons jarred garlic)
¼ cup extra virgin olive oil
2 Tablespoons lemon juice
¾ teaspoon salt
2 teaspoons Italian Seasoning
2 teaspoons fresh dill or ½ teaspoon dried dill
1 teaspoon pure maple syrup or honey or 4-5 drops liquid stevia
black pepper, to taste

1. Place the nuts, water, and garlic into a blender. Blend until creamy. Add remaining ingredients and blend again until combined.
2. Pour into a glass jar or container and refrigerate. Shake and pour over your favorite salad or dip with your favorite veggies or seed crackers. Enjoy! :)

Recipe by Leigh Wagner PhD, MS, RD