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.

Yields:

• 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