Place the cashews in a small bowl and add cold water to cover the nuts by at least 1 inch. Let soak overnight. Drain and rinse under cold water. Transfer to a high-powered blender.
Add the 2 cups cilantro, 1 cup parsley, all of the lime zest and juice, jalapeno, 3 tablespoons cold water, 2 tablespoons oil, the vinegar, cumin, salt and pepper. Blend on low speed then slowly increase the speed to high and blend until smooth and creamy.
If the dip looks too thick, blend in 1 tablespoon of cold water at a time until the desired consistency is achieved. You may need to stop and start the blender a few times to help incorporated all of the ingredients.
Scrape the dip into a medium bowl or airtight container. Cover and refrigerate until chilled, at least 1 hour and up to 2 days. Drizzle with oil, sprinkle with sesame seeds and garnish with cilantro and parsley leaves. Serve alongside sliced cucumbers, bell peppers, chips and/or crackers.