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Moroccan Pesto

Three herbs are blended to create this emerald green sauce. It is the perfect finishing touch to many savory dishes! Today, we will be using it as a topping for the soup we will be making.

pestoYields:

  • 1 cup

Ingredients:

  • 1 cup parsley, tightly packed (larger stems removed)
  • ½ cup basil leaves, tightly packed
  • 6 mint leaves
  • ½ tsp cumin
  • ½ tsp paprika
  • 1 clove garlic
  • ¼ cup olive oil
  • 3 Tbsp lemon juice
  • ¼ tsp salt
  • 2 Tbsp water, as needed for consistency

Instructions:

  1. Combine all of the ingredients (except water) in a food processor and process until well blended. Add water as needed to achieve desired consistency.
  2. Store in the refrigerator for 7 days or freeze for 2 months.

Source:

The Cancer Fighting Kitchen by Rebecca Katz

Molly Miles | 2/10/2016

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