Moroccan Pesto Recipe

Name: Moroccan Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Moroccan Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions