PARSLEY & CASHEW PESTO + 2015 Calendar Launch Party

Homegrown Kitchen Calendar Launch

Parsley & Cashew Pesto

I make a variation of this herb pesto all year round using seasonal herbs and greens. It is an awesome way to get a boost of concentrated greens and chlorophyll into our bodies. The recipe is very adaptable and I have added variations in the recipe.


  • 1 cup firmly-packed parsley
  • 1/2 cup cashews
  • 1 clove garlic peeled
  • juice of 1 lemon
  • Sea salt & pepper to season
  • Approx. 1/2 cup extra virgin olive oil


  • Remove any tough stalks from the parsley and place into a food processor/ blender. Add the nuts, peeled garlic, lemon juice, and pinch of salt & pepper. Blend while drizzling in the olive oil - stop several times to scrape down the sides - until desired consistency is achieved. Check seasoning, adding extra lemon juice, salt & pepper. Scoop into a jar and store in the fridge using within 1 week.

It was perfect in every way. The weather was warm – a balmy 23C spring day to be exact. The venue was just right – a secret outdoor patio only a local would know about from when the Nelson Provincial Museum used to be a night club. And the food and wine perfectly satisfying. I couldn’t have imagined it in any other way. Today I share with you some photos from that perfect evening last week when I launched my Homegrown Kitchen 2015 Calendar. Thank-you to everyone who came along, I was delighted by the turn-out. And to my friends and dear sister Ana who lent a hand on the evening.

As I am a huge fan of local food I wanted to showcase some of my favourite artisan producers. Everyone I approached graciously supplied some of their finest for people to sample. All laid out on a long table, baskets of bread, and bunches of herbs and spring foliage. Thank-you to Kaimira Organic Wine, Wangapeka Cheese [that creamy blue!], Don Rodrigo Sourdough Bread, Kakariki Olive Oil and Da’ Maha Coconut Water [combined with pear juice, lemon and mint for the tastiest non-alcoholic fruit punch].

Find below the recipe for my Parsley & Cashew Pesto I made to accompany the spread and was asked numerous times for the recipe! It is dairy-free but you would honestly never know.

All images taken by my sister Ana Galloway.

Homegrown Kitchen Calendar Launch

Homegrown Kitchen Calendar Launch

Homegrown Kitchen Calendar Launch

Homegrown Kitchen Calendar Launch

Homegrown Kitchen Calendar Launch

Homegrown Kitchen Calendar Launch

Homegrown Kitchen Calendar Launch


Join the Conversation

  1. Is there a particular type of parsley you use? I have a load of Italian flat leaf parsley at the mo. Do you think that would work?

    1. Hi Debbie, I use both Italian and curly parsley, sometimes a combo, sometimes just one variety. They both work well. Just make sure it is a packed cup. Enjoy 🙂

  2. looks like a lovely lunch party! i wish i could have come along. congratulations nicola xx

    1. Thanks Melissa xx

  3. Congratulations Nicola – looks like a wonderful launch party. Love your calendar and looking forward to cooking ALL the recipes, starting with the lamb curry this weekend at a gathering in a hut up a mountain! (There’s quite a few of us going so I wondered if lamb shoulder would be ok to use instead of lamb steak?).

    Also, I made a wonderful herb & toasted sunflower seed pesto the other day with a class of 9 yr old school kids – mainly parsley but also some mint & coriander. It was surprisingly delicious and just goes to show you don’t need to use expensive pine nuts!

    1. Thanks Nicky! Yes a lamb shoulder would work and we have also used goat which worked perfectly with the curry flavours.
      The pesto sounds delightful. I rarely use pinenuts in fact I can’t remember the last time I did!
      Have a great weekend and enjoy the curry 🙂

      1. Yum, goat is a great idea! Thanks for the answer…will head to the butcher tomorrow morning and get it marinating asap 🙂

  4. Made this in the weekend – amazing! Thank you so much for the recipe…..

    1. It is a goodie hey, so simple and so tasty. It is a staple in our fridge.

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