Cooking for Wellness

Moroccan Pesto

Feb. 10, 2016

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.


  • 1 cup


  • 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


  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.


The Cancer Fighting Kitchen by Rebecca Katz