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Fettuccine with Cashew, Mint and Cilantro Pesto

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  • 1/3 C Cashews
  • 1 fresh Jalapeno pepper minced
  • 1 Tablespoon minced garlic
  • 1 Tablespoon fresh grated Ginger
  • 1/2 teaspoon ground Coriander
  • 1/3 cup plus 3 Tablespoons Roasted Garlic Reserve Olive Oil
  • 2 C fresh Cilantro leaves
  • 1/2 C fresh mint leaves
  • 1/3 C fresh parsley leaves (preferably flat leaf)
  • 1 1/2 Tablespoons fresh lime juice
  • Sea salt & fresh ground pepper
  • 1 lb dried fettuccine or other pasta


Toast cashews on a baking sheet in a 350 degree oven until fragrant (approximately 5-7 minutes). Let cool. Place cashews in food processor and process until they form a rough paste. Add the next four ingredients and pulse several times until incorporated into the paste. Add the fresh herbs and 1/2 of the olive oil and process to make a rough paste again.

Add the lime juice and the remaining olive oil and mix until smooth. Season to taste with the salt & pepper and set aside at room temperature. Meanwhile, make pasta according to package directions. Drain and transfer to a warmed platter. Pour sauce over pasta and toss well. Serve immediately.

Yield: Serves 6

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