Middle Eastern Lemon Pesto

Submitted by ChefRezaSetayesh

"Using condiments in middle eastern countries is a big thing. Flavoring already flavored dishes builds depth and creates an explosion of taste. This is a bright, flavorful pesto, and is derivative of Middle Eastern and North African chutneys such as Zhoug and Chermoula. Try using the pesto with roasted sweet potato and tahini, tossed into a kale salad, or with a white bean stew. This pesto makes a great addition to breakfast, too!"

 

• Ready In: 12mins
• Ingredients: 11
• Yields: 2 cups
• Serves: 16

ingredients

• 2 cups sweet basil
• 1 cup Italian parsley
• 2 garlic cloves
• 1⁄4 cup olive oil
• 2 ounces preserved lemons, chopped
• 1⁄4 teaspoon ground toasted cumin
• 1 teaspoon ground toasted coriander
• 1 teaspoon paprika
• 1 jalapeno, chopped
• 1⁄2 cup toasted cashews
• 1⁄2 teaspoon salt

directions

1. Place all ingredients in a food processor and puree until smooth.
2. Taste and add salt if needed.
3. Refrigerate until ready to serve, the leftover pesto can keep up to seven days in your refrigerator.