- 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
- 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.
- Pour into 4 one-cup freezer containers. Use one container within a few days; freeze the others for later.
04/02/2018
recipepes.com
Cilantro Chili-Lime Cashew Pesto, recipe
PT15M
PT1H
5
455 calories