Moroccan Pesto

This snazzy dazzling emerald green sauce is incredibly versatile. Use it as a topping for fish, chicken, vegetables … the possibilities are endless.

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

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.

Prep Time: 5 minutes o Cook Time: Not applicable o MAKES 1 CUP

Storage: Store in airtight container in the refrigerator for 7 days or in the freezer for 2 months.

Per Serving: Calories: 35; Total Fat: 3.6 g (0.5 g saturated, 2.5 g monounsaturated);

Carbohydrates: 1 g; Protein: 0 g; Fiber: 0 g; Sodium: 40 mg