Cilantro Chili-Lime Cashew Pesto

Ingredients

• 0.5 cup asiago cheese grated
• 1 teaspoon pepper black
• 1 teaspoon cayenne pepper 
• 2 cups cilantro leaves fresh
• 1 cup parsley leaves fresh
• 1 cup chili-lime cashews 
• 3 tablespoons juice of lime 
• 0.5 cup olive oil 
• 1 teaspoon salt 

Equipment

• food processor
• bowl

Directions

1. 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.
2. Pour into 4 one-cup freezer containers. Use one container within a few days; freeze the others for later.