If you’re a cilantro fan this pesto will get your rocks off. This recipe produces a thicker pesto that I like to use in salads (link) or as a spread. You can easily thin it out by adding a little cold water in step 3.
- 1/2 Pepitas, toasted in a dry pan
- 2 cups Cilantro, lightly packed
- 2 Ounces Cotija
- 1 Lemon, zested and juiced
- 2 Garlic cloves, toasted
- 1 small slice of Jalapeno, with seeds
- 2 tsp Honey
- 1 tsp black pepper, freshly ground (throw out that black saw dust in the red tin)
- 1/4 cup olive oil
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Directions
- Toast pepitas and garlic (still in their skins) in a dry skillet. The pepitas will start to pop and turn lightly brown. Let cool.
- In a food processor using an S-blade, pulse the pepitas into a breadcrumb texture. Add the cotija and pulse until well combined.
- Add the cilantro, lemon zest, lemon juice, garlic cloves (peeled), and the jalapeno slice. Blend until smooth (~2 minutes). With the processor running, slowly add olive oil and honey. Season with black pepper. Taste for salt.
