Poblano Pesto

Yield:

~2 cups

Ingredients:

1 bunch parsley

1 seeded poblano pepper (~2 oz)

2 oz garlic (~½ cup)

4 oz cashew pieces

1 teaspoon sea salt

3 tablespoons of lemon juice

1 cup of water

Place parsley, poblano, garlic, and water in a blender. Puree all ingredients until you reach the desired consistency. Add in cashews, salt, and lemon juice, continuing to puree. Refrigerate up to one week.

Substitutions:

Try sunflower seeds instead of cashews, ½ jalapeno for poblano, or cilantro for parsley.

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