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Cilantro Pesto

Kristine Kidd
Makes a scant ½ cup

Ingredients
  

  • ¼ cup packed roughly chopped fresh cilantro
  • 2 tablespoons toasted pumpkin seeds
  • 2 tablespoons grated Cotija or Parmesan cheese
  • 2 teaspoons minced jalapeno chili
  • ¼ teaspoon coarse kosher salt
  • Freshly ground black pepper
  • ¼ cup extra-virgin olive oil

Instructions
 

  • Combine the cilantro, pumpkin seeds, cheese, japaleno, salt, and pepper in a food processor. Finely chop, using on/off turns. With the machine running, slowly add the oil and process until incorporated. Taste and adjust the seasoning. (Can be made 1 week ahead. Place in a covered container and refrigerate.)
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