Cilantro Chile Cashew Lime Pesto Food

CILANTRO PESTO RECIPE

Steps:

• Place cilantro, garlic, roasted cashews, lime juice, and parmesan into a food processor.
• Pulse until smooth and scrape down the sides.
• With your food processor running, slowly pour in your oil until your desired consistency has been reached.
• Season with salt, pulse to combine, and serve with pasta, cheese and crackers, etc.
• Store in the refrigerator.

CILANTRO LIME PESTO

Steps:

• Add the cilantro, pistachios, jalapeño, garlic, lime zest, lime juice, salt and pepper to the bowl of a food processor or blender. Blend or pulse until the ingredients are all finely chopped and well combined. Stop and scrape down the sides of the bowl as needed.
• With the blender running on a low speed, pour in the the olive oil into the blender in a slow and steady stream (this allows the pesto to emulsify which prevents the oil from separating later).
• Blend until you reach your desired consistency (for a thinner pesto sauce add an addition 1-3 tablespoons oil).
• Taste and season with black pepper and more salt as needed.
• Keep stored in an airtight container in the refrigerator for up to 1 week or in the freezer up to six months.

CILANTRO CHILI-LIME CASHEW PESTO

Steps:

• 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.