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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