Cilantro Chili-Lime Cashew Pesto

Cilantro Chili-Lime Cashew Pesto
  • 2 cups fresh cilantro leaves
  • 1 cup fresh parsley leaves
  • 3 tablespoons lime juice
  • 1 cup chili-lime cashews
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1/2 cup grated Asiago cheese


  1. Put the cilantro, parsley, lime juice, cashews, olive oil, salt, pepper, cayenne pepper, and grated cheese into the bowl of a food processor. Pulse until mixture is smooth, 8 to 10 pulses. If mixture is too thick, add more olive oil; if too thin, add more cashews.
  2. Pour into 4 one-cup freezer containers. Use one container within a few days; freeze the others for later.

04/02/2018
Cilantro Chili-Lime Cashew Pesto, recipe PT15M PT1H 5 455 calories

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