Sauced: Cilantro Pesto Recipe

1. 1

   Place cilantro and pepitas in the bowl of a food processor. Pulse until cilantro and pepitas are finely chopped, about 5 1 second pulses, scraping down sides of bowl as necessary. Add garlic and serrano pepper and pulse to combine.

2. 2

   With the food processor running, pour oil through feed tube in a slow, steady stream. Keep food processor running until smooth, stopping to scrap down sides of bowl as necessary.

3. 3

   Add the cotija cheese and lime juice and pulse to combine. Season with salt to taste. Store in an airtight container in the fridge for up to a week, or in a Ziploc bag in the freezer for up to six months.

* Per serving · 4 servings · Values may vary.

No additional tips available.