Moroccan Pesto
This dazzling emerald green sauce is incredibly versatile.
Recipe information
Yield
makes 1 cup
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)
Preparation
Step 1
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.
Variation
Step 2
Goes with poached salmon (page 121) My Family’s Favorite Chicken (page 111), Triple Citrus Black Cod (page 118), and Middle Eastern Chickpea Burgers (page 112).
storage
Step 3
Store in airtight container in the refrigerator for 7 days or in the freezer for 2 months.
nutrition information
Step 4
(per serving)
Step 5
Calories: 35
Step 6
Total Fat: 3.6g (0.5g saturated, 2.5g monounsaturated)
Step 7
Carbohydrates: 1g
Step 8
Protein: 0g
Step 9
Fiber: 0g
Step 10
Sodium: 40mg
Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.
