Cilantro Chili-Lime Cashew Pesto

2 cups fresh cilantro leaves

1 cup fresh parsley leaves

3 tablespoons lime juice

1 cup chili-lime cashews

½ cup olive oil

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon cayenne pepper

½ 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.