Moroccan Pesto

Moroccan Pesto

Ingredients:
1 cup tightly packed fresh parsley
½ cup tightly packed fresh cilantro or basil leaves
6 fresh mint leaves
½ teaspoon ground cumin
½ teaspoon paprika
1 clove garlic, chopped
¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
¼ teaspoon salt
2 tablespoons water (optional)

Directions:
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.
Goes with poached salmon My Family’s Favorite Chicken, Triple Citrus Black
Cod, and Middle Eastern Chickpea Burgers.
PREP TIME: 5 minutes · COOK TIME: Not applicable
STORAGE: Store in airtight container in the refrigerator for 7 days or in the
freezer for 2 months.