CILANTRO PESTO

By bjnelson55

Most people think of basil as the default herb for pesto, but Emeril turns out a great pesto using cilantro. He puts it on hot pasta, drizzles it on simply cooked meat or fish, or tosses it with boiled vegetables. You could even stir it into a pot of beans or soup. use it any way in which you would enjoy traditional basil pesto.

Ingredients

• 2 cups packed fresh cilantro leaves
• 3/4 cup hulled pepitas (raw pumpkin seeds), toasted
• 1/2 cup grated cotija cheese
• 2 cloves garlic, crushed
• 1 cup plus 2 tablespoons canola, grapeseed or other neutral oil
• 1 teaspoon grated lime zest
• 2 tablespoons freshly squeezed lime juice
• Salt and freshly ground pepper

Preparation

Step 1

Place the cilantro, pepitas, cotija and garlic in a food processor and blend until just smooth. With the motor running, add the oil in a slow, steady stream.

transfer the mixture to a bowl and stir in the lime zest, juice, 1-1/4 teaspoons salt and 1/2 teaspoon pepper. use immediately, refrigerate for up to 2 days or store in an airtight container in the freezer for up to 1 month.