Moroccan Pesto
ingredients
- 1 cup tightly packed fresh parsley
- 1/2 cup tightly packed fresh cilantro or basil leaves
- 6 fresh mint leaves
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 clove garlic, chopped
- 1/4 cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon salt
- 2 tablespoons water (optional)
This snazzy dazzling emerald green sauce is incredibly versatile. Use it as a topping for fish, chicken, vegetables … the possibilities are endless.
preparations
Combine all of the ingredients in a food processor and process until well blended. Do a FASS check to see whether you need to add another squeeze or two of lemon juice, and add water to achieve the desired consistency.
Prep Time: 5 minutes o Cook Time: Not applicable o MAKES 1 CUP
Storage: Store in airtight container in the refrigerator for 7 days or in the freezer for 2 months.
Per Serving: Calories: 35; Total Fat: 3.6 g (0.5 g saturated, 2.5 g monounsaturated);
Carbohydrates: 1 g; Protein: 0 g; Fiber: 0 g; Sodium: 40 mg
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