1 pound whole unsalted cashews
4 tablespoons fresh parsley
1 tablespoon fresh rosemary
2 ½ tablespoons fresh thyme
2 ½ tablespoons fresh chives
Wash herbs well and allow to dry.
Fine chop all herbs and combine well.
Store in an air tight container with a lid.
Makes – 10 tablespoons
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at
this scale. Please adjust as to your taste and portion size.
©1989-2017 This recipe is property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.