Ingredients
16
16 servings
- •2 cups sweet basil leaves
- •1 cup italian parsley
- •2 cloves garlic
- •¼ cup olive oil
- •2 oz preserved lemon, chopped
- •¼ teaspoon ground toasted cumin
- •1 teaspoon ground toasted coriander
- •1 teaspoon paprika
- •jalapeño, chopped
- •½ cup cashews, toasted
- •½ teaspoon salt
Instructions
- Place all ingredients in a food processor and puree until smooth.
- Taste and add salt if needed.
- Refrigerate until ready to serve. (Note: the leftover pesto can keep up to seven days in your refrigerator).
- Enjoy!
Nutritional Facts
Per 16 servings
- Calories: 51
- Carbohydrate: 1g
- Fat: 4g
- Fiber: 0g
- Protein: 0g
- Sugar: 0g
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