Cilantro Chili-Lime Cashew Pesto

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the cilantro and parsley leaves, pat them very dry, and discard any thick stems.

2. Add the chili-lime cashews to a food processor and pulse until they are coarsely chopped.

3. Add the cilantro, parsley, lime juice, salt, black pepper and cayenne pepper to the processor.

4. Pulse until the herbs are finely chopped and evenly mixed with the cashews.

5. With the processor running, slowly pour in the olive oil until the pesto is smooth but still slightly textured.

6. Add the grated Asiago cheese and pulse briefly just until combined.

7. Taste the pesto and adjust the salt or lime juice if needed, then pulse once more to blend.

8. Serve right away, or spoon into a covered container and refrigerate until ready to use.