Basis for this recipe came from my friend Janeen McMurtrie
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Ingredients
- 2 Lemons Zest and Juice
- 1 C Fresh Dill
- 1 C Fresh Parsley
- 1 C Roasted Cashews
- 3 Green Onions Diced
- Olive Oil
Ingredients
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Instructions
- In a food processor combine the zest of both and the juice of one of the lemons. Along with the Dill, Parsley, Cashews and Onions. Slowly add the Olive Oil to bring the mixture to the consistency desired Add Salt and Pepper to taste.
- Here is a photo of using the pesto as a marinade. Coated one side of some boneless pork chops with the pesto and wrapped them in foil. Allowed them to marinate in the fridge overnight (24 hours). Then placed the wrapped pork in the oven at 350 for about 45 minutes
- Here is a photo of a meal made with that marinated pork along with some toasted and buttered sourdough bread slathered with the pesto and a lemon-cashew risotto
Recipe Notes
This recipe works well as a pesto to spread on some crunch/toasted sourdough bread or as a marinade from some meat
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