Cilantro Chili-Lime Cashew Pesto 

Ingredients

2 Cups Fresh Cilantro Leaves

1 Cup Fresh Italian Parsley Leaves

3 Tablespoons Lime Juice

1 Cup Chili-Lime Cashews

1/2 Cup Olive Oil

1 Teaspoon Kosher Salt

1 Teaspoon Ground Black Pepper

1 Teaspoon Cayenne Pepper

1 Cup Grated Asiago Cheese

Directions

1. 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.

2. Pour into 4 one-cup freezer containers. Use one container within a few days; freeze the others for later. Serve over cheese tortellini or linguini with garlic bread, spinach and pear salad and Tiramisu.