Cilantro Chili-Lime Cashew Pesto recipe

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Ingredients

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 calories
carbohydrate: 3.6 g
cholesterol: 3 mg
fat: 11.8 g
fiber: 0.6 g
protein: 2.4 g
saturatedFat: 2.3 g
servingSize: -
sodium: 246.2 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 cups

Recipe Note

A pesto with a little kick using a favorite snack I found at Trader Joe's -- Chili-Lime Cashews -- nummy! This pesto is great on pasta or with shrimp or fish. Brush on meat, chicken, or fish before grilling.

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