MIDDLE EASTERN LEMON PESTO RECIPE BY TASTY
Here's what you need: sweet basil leaves, italian parsley, garlic, olive oil, preserved lemon, ground toasted cumin, ground toasted coriander, paprika, jalapeño, cashews, salt
Provided by Reza Setayesh
Yield 16 servings
Number Of Ingredients 11
Steps:
- Place all ingredients in a food processor and puree until smooth.
- Taste and add salt if needed.
- Refrigerate until ready to serve. (Note: the leftover pesto can keep up to seven days in your refrigerator).
- Enjoy!
Nutrition Facts : Calories 51 calories, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
MOROCCAN PESTO
This dazzling emerald green sauce is incredibly versatile.
Yield makes 1 cup
Number Of Ingredients 10
Steps:
- 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.
- 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).
- Store in airtight container in the refrigerator for 7 days or in the freezer for 2 months.
- (per serving)
- Calories: 35
- Total Fat: 3.6g (0.5g saturated, 2.5g monounsaturated)
- Carbohydrates: 1g
- Protein: 0g
- Fiber: 0g
- Sodium: 40mg
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- Pulse the machine about 20-25 times to break everything down but still retain some texture. Scrape down the sides of the bowl if necessary. Note: You can run the machine for a few seconds if you want your pesto a little smoother, but be sure to retain some texture, you don't want a paste.
- Taste the pesto at this point and adjust as you like. I added a little more lemon juice, cheese, oil, and salt and pepper.
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