Viva la Pesto
Get out your food processor (or blender) and get ready to make a Pesto with Mexican flair! I use this sauce for a hot pasta dish, baked potatoes, vegetable dip, cold pasta-salad dressing, etc. It keeps in the fridge for one week, as if it will last that long! Yum!
Recipe by Janet Buzit.
Cook Time: 0 min
How Do You Make It?
2/3 cup raw cashews (or walnuts, pinenuts or any combination)
1/2 cup olive oil
1 cup fresh basil leaves
1 cup fresh cilantro
2 ripe avocados, pitted and peeled
2 cloves fresh garlic
3 tbsp lemon juice
1 tsp ground cumin
Salt and pepper to taste
Viva la Pesto,
Add cashews to food processor and turn on.
Start adding the olive oil, then basil, and cilantro. Stop and scrape edges of bowl.
Next, turn processor back on and add avocados, garlic, lemon juice and cumin. Mix until creamy.
If too thick, add more oil or water. When creamy texture is achieved, add salt and pepper to taste.Viva la Pesto,
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