Cilantro Cashew Pesto

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 cup Cilantro, packed leaves
  • 1 clove Garlic

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Cashews

• Liquids

  • 1/4 cup Water

Found on thegarlicdiaries.com

Description

Ingredients

• 1 cup packed cilantro leaves (about two bunches)
• 2 tablespoons lemon juice (about one lemon)
• ½ cup cashews
• 1 clove garlic, peeled and roughly chopped
• 2 tablespoons olive oil
• ¼-1/2 cup water
• Salt to taste

Directions

• Add the cilantro, lemon juice, cashews, and garlic into the food processor
• Turn on the food processor and drizzle in the olive oil and then the water
• Start with ¼ cup of water. If you want the pesto thinner, add more water until you have achieved the consistency you prefer
• Season with salt and pulse a few more times to combine
• Taste and add any extra seasoning!