Moroccan Pesto

• 1 cup tightly packed fresh parsley
• 1/2 cup tightly packed fresh cilantro or basil leaves
• 6 fresh mint leaves
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1 clove garlic, chopped
• 1/4 cup extra-virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1/4 teaspoon salt
• 2 tablespoons water (optional)

1. Combine all of the ingredients in a food processor and process until well blended.
2. 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.
3. Goes with poached salmon (page 121) My Familys Favorite Chicken (page 111), Triple Citrus Black Cod (page 118), and Middle Eastern Chickpea Burgers (page 112).
4. Store in airtight container in the refrigerator for 7 days or in the freezer for 2 months.
5. (per serving)
6. Calories: 35
7. Total Fat: 3.6g (0.5g saturated, 2.5g monounsaturated)
8. Carbohydrates: 1g
9. Protein: 0g
10. Fiber: 0g
11. Sodium: 40mg

parsley, tightly packed fresh cilantro, mint, ground cumin, paprika, clove garlic, extravirgin olive oil, freshly squeezed lemon juice, salt, water

Taken from www.epicurious.com/recipes/food/views/moroccan-pesto-379293 (may not work)