Creamy Parsley Dressing

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Parsley is actually really good for us and it is way more than a garnish, a touch of green in a dish, or for dipping into the salt water on Passover.

I have been making tons of different variations of dressing use nuts as the base (see my lemon-mustard vinaigrette.) For this one, I used cashews and blended them with the parsley, garlic and lemon. Delicious! It is perfect on that giant head of Boston lettuce * from the CSA.

1/2 cup raw cashews nuts
1 cup parsley *
2 cloves of garlic
6 tablespoons white balsamic vinegar
2 tablespoons of water
1 tablespoon agave
The juice of 1/2 lemon, approximately 1 tablespoon

If you don’t have a Vitamix, soak the cashews overnight. Drain them and use fresh water to blend.

Blend until completely smooth. Add more water if too thick. Enjoy over a big salad!

* CSA 2013 Week #20

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