Sheet Pan Quesadillas with Creamy Cilantro Pesto
Ingredients
- 2 cups packed fresh basil
- 1 cup packed fresh cilantro
- 1/4 cup raw cashews
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon sea salt
- 2 tablespoons nutritional yeast, optional but recommended
- 3 tablespoons olive oil, or more tahini for an oil free version
Preparation
Soak cashews in warm water for at least 20 minutes
Place all ingredients except olive oil into a food processor and process until a paste forms
Then, with processor running, add olive oil in a slow stream until a creamy consistency is reached
Store in a sealed jar in your fridge up to one week, or freeze in an ice cube tray for 1-3 months
If you use 6 tablespoons of tahini in place of 3 tablespoons tahini + 3 tablespoons olive oil, you may need to add warm water, 1 tablespoon at a time to reach your desired consistency