Cilantro Chili Lime Cashew Pesto Recipes

Steps:

• process in food processor until smooth and the consistency of dip. Add more olive oil if too thick or more cashews if too thin. Put into 4- 1 cup freezer containers, refrigerate 1 and freeze the rest. A little goes a long way. Keeps in refrigerator up to 2 weeks and in freezer for months

Steps:

• Preheat an outdoor grill to medium-high.
• Add the cauliflower, olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl. Toss to coat the cauliflower. Transfer to a grill basket and grill, tossing occasionally, until the cauliflower is charred in places and softened, about 10 minutes. (This can alternatively be done on an indoor grill pan.)
• Transfer the grilled cauliflower to the serving bowl with the Cilantro Pesto and toss to coat.
• Garnish with Cotija cheese and cilantro. Serve immediately or at room temperature.
• Add the olive oil, lime zest, lime juice, pepper flakes and garlic to a food processor fitted with the blade attachment. Pulse together until the garlic is finely chopped. Next, add the cilantro and blend until smooth. Add the cashews and Cotija cheese and pulse until the mixture becomes a thick paste and is evenly combined. Transfer the mixture to a serving bowl and set aside until the cauliflower is grilled.

Steps:

• Put the cilantro, parsley, lime juice, cashews, olive oil, salt, pepper, cayenne pepper, and grated cheese into the bowl of a food processor. Pulse until mixture is smooth, 8 to 10 pulses. If mixture is too thick, add more olive oil; if too thin, add more cashews.
• Pour into 4 one-cup freezer containers. Use one container within a few days; freeze the others for later.

Steps:

• In a blender or food processor add the chiles, cilantro, lime zest, lime juice, nuts, olive oil, and garlic.
• Puree until amost smooth. Stir in the grated cheese, taste and adjust salt to taste.

Steps:

• Place all ingredients in a food processor or blender and pulse to smooth.
• Salt and pepper to taste.

Steps:

• Put the cilantro, parsley, lime juice, cashews, olive oil, salt, pepper, cayenne pepper, and grated cheese into the bowl of a food processor. Pulse until mixture is smooth, 8 to 10 pulses. If mixture is too thick, add more olive oil; if too thin, add more cashews.
• Pour into 4 one-cup freezer containers. Use one container within a few days; freeze the others for later.