Ingredients18 m servings 125
- 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.
- Use plain roasted cashews if you can't find chili-lime cashews.
- Serving suggestion: I put a dozen cooked shrimp, 2 cups cooked pasta, some frozen veggies and pesto in the microwave for 4 minutes until heated through.
Per Serving: 125 calories; 11.8 3.6 2.4 3 246 Full nutrition
ReviewsRead all reviews 6
I made this this weekend as a dip for focaccia sticks. I added 8 oz. of softened cream cheese & 5 oz. of plain yogurt to make it a creamy dip. It got rave reviews from all- delish!
I don't have a Trader Joes so I roasted some pine nuts then sprinkled them with chili powder and lime (the powder). I left out the cayennne and added a little garlic. I put it on chicken I bake...
I made the recipe as written and the cashews were too prominent. It tasted like an herby nut butter. Delicious herby nut butter, but not quite what I was going for. 2nd batch I used 3/4 cup o...
Tasty, unique & simple pesto. Brushed it on beef kabobs with tasty results. Thanks for sharing! Reviewed First Faceless Frenzy Western Allstar division 2012
I will definitely make this again! I added more garlic, zested the limes and used more lime juice, used nutritional yeast to keep it vegan. YUM!!