Moroccan Pesto

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Moroccan Pesto

1/3 cup chopped fresh parsley

1/3 cup chopped cilantro

2 garlic cloves

1 tablespoon toasted cumin seeds (see note)

2 tablespoons fresh lemon juice

4 tablespoons extra-virgin olive oil

salt

 

 

 

Place the parsley, cilantro, garlic, cumin, lemon juice, salt, and 1 tablespoon

of the olive oil in the bowl of a food processor. Pulse until mixture forms a

paste. Add remainder of olive oil, a tablespoon or so at a time, and pulse to

mix well.

 

Serves 4

 

Source: Chef Kate for Chef2Chef.com

Formatted by Chupa Babi: 02.26.08

 

This recipe is by Tamara Murphy of Seattle's Brasa Restaurant, via John Shields.

Ms. Murphy says to be authentic, you should prepare the pesto in the Moroccan

way, by pounding the ingredients in a mortar with a pestle.

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