Cilantro Chili-Lime Cashew Pesto recipe
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- 2 cups fresh cilantro leaves 1 cup fresh parsley leaves 3 tablespoons lime juice 1 cup chili-lime cashews ½ cup olive oil 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon cayenne pepper ½ cup grated Asiago cheese
Nutrition Info
- 125 caloriescarbohydrate: 3.6 gcholesterol: 3 mgfat: 11.8 gfiber: 0.6 gprotein: 2.4 gsaturatedFat: 2.3 gservingSize: -sodium: 246.2 mgsugar: 0.6 gtransFat: : -unsaturatedFat: : -
Directions Cilantro Chili-Lime Cashew Pesto
Directions
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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.