Put 2+ cups of parsley leaves (a cup is 250 ml) in the glass blender.
Add 1/3 cup cashews, 1 clove of garlic, 2+ pinches of salt and prepare a cup of 50 ml of extra virgin olive oil.
Start blending and add a dash of olive oil and a dash of water. When you run out of oil keep on adding just water until the mixture is very creamy, like a common body lotion.
Put the pesto in a jar covered with oil (you’ll be able to fill a 250 ml jar) or freeze it.
Tips and notes
1) Do not use pine nuts as recommended in basil pesto recipe; in my opinion they are too aromatic for parsley pesto. If you do not find raw cashews use roasted and salted cashews but add less than 2 pinches of salt to your parsley pesto.
2) The water replaces part of the olive oil because parsley is too heavy and should be padded with water.
3) Be careful not to use too much water, otherwise the consistence will be too watery and the emulsion will separate.
4) The parsley pesto is perfect with pasta or in a sandwich or even spread on a slices of garlic bread as appetizer!