- This recipe was suggested to go with my African spice lamb chop recipe by Rebecca Katz, who has the recipe listed in her ” The Cancer Fighting Kitchen” cookbook and gave me permission to reprint it here. It was a great suggestion because the African spiced lamb chops played off spectacularly with this pesto, and really elevated it to a sophisticated and elegant dish. This “pesto” sauce is very versatile and would play up well with any number of proteins and global cuisines. African Spiced Lamb Chop recipe here
This recipe makes 1 cup
- 1 cup tightly packed fresh parsley
- 1/2 cup of tightly packed fresh cilantro or basil leaves (I used basil)
- 6 fresh mint leaves (or more if you want a more “minty flavor”)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 clove garlic chopped
- 1/4 cup of extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon of salt
- 2 tablespoons of water (optional)
- Combine all of the ingredients in a food processor (or high speed blender) and process until well blended. Do a Fat, Acid, Salt, Sweet check to see whether you need to add another squeeze or two of lemon juice, and add water to achieve the desired consistency.
Calories per serving: 35, Total Fat: 3.6 g
Will stay fresh in airtight container for up to 7 days in a fridge, or in the freezer 2 months.