To make my Cilantro Cashew Pesto, you will need:
1 cup raw, unsalted cashews
3 cups cleaned and washed cilantro leaves
Juice and zest of 2 large limes
1 jalapeno (everything but the stem - if this is too spicy, substitute with 1/3 of an anaheim or poblano pepper)
Fresh ground pepper & sea salt to taste (optional)
1) Blend lime juice & cashews in a food processor or powerful blender until smooth.
2) Add jalapeno, salt & pepper to mixture & blend again until smooth.
3) Add cilantro one cup at a time to mixture & blend until mixed thoroughly.
Makes about 4 cups. A great option is to freeze the leftovers for use at another time.
Try my pesto sauce recipe as a flavoring for salads and for rice, fish, and chicken dishes and for quesadillas.