Summer is the season of healthy, light and tasty salads, which are best dressed not with mayonnaise or even sour cream, but with oil. A great alternative to oil will be pesto sauce, which will reveal the flavor of vegetables and herbs in salads in a new way.

Culinarian Oksana shared on Instagram a recipe for a delicious parsley pesto sauce with cashews and parmesan.

Ingredients:

• Parsley - 1 bunch (40-50 grams)
• Parmesan - 30 g
• Cashews - 50 g
• Olive oil - 75 g
• Any vegetable oil with neutral flavor (pumpkin, sesame, sunflower) - 45 g
• Lemon juice
• Salt - to taste

Method of preparation:

1. Wash greens, transfer to a blender, add nuts, spices, oil, lemon juice and beat until smooth.

2. Transfer the sauce to a suitable bowl.

You can store the sauce in the refrigerator for up to 3 days!

Also on OBOZREVATEL you can read the recipes:

• Pesto sauce with nuts
• Pesto with basil
• Pasta with pesto sauce