Cilantro Chili-Lime Cashew Pesto
2 Cups Fresh Cilantro Leaves
1 Cup Fresh Italian Parsley Leaves
3 Tablespoons Lime Juice
1 Cup Chili-Lime Cashews
1/2 Cup Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Ground Black Pepper
1 Teaspoon Cayenne Pepper
1 Cup Grated Asiago Cheese
Put the cilantro, parsley, lime juice, cashews, olive oil, salt, pepper, cayenne pepper, and grated cheese into the bowl of a food processor. Pulse until mixture is smooth, 8 to 10 pulses. If mixture is too thick, add more olive oil; if too thin, add more cashews.
Pour into 4 one-cup freezer containers. Use one container within a few days; freeze the others for later. Serve over cheese tortellini or linguini with garlic bread, spinach and pear salad and Tiramisu.