Cilantro Pesto

1. 1

   Tear or cut the stems off the bottom of the bunch of cilantro and throw the ends away. Throw the leafy tops into the bowl of a food processor. Don't worry about the stems at the top.

2. 2

   Add the garlic, cheese, pistachios, salt, pepper and 1/4 cup of the olive oil into the bowl of the food processor. Turn it on and process, adding the extra 1/4 cup of olive oil as needed until you have a smooth pesto.

3. 3

   Store leftovers in an airtight container in the refrigerator.

4. 4

   Cotija is like the Mexican version of Parmesan. If you can't find it, just substitute Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.