Cilantro Pesto

By Ellan

Ingredients

• 2 cups packed fresh cilantro leaves
• 3/4 hulled pepitas (raw pumpkin seeds), toasted
• 1/2 cup grated cotija chees
• 2 garlic cloves, crushed
• 1 cup plus 2 tab. canola, grapeseed or other neutral oil
• 1 tea. grated lime zest
• 2 tab. freshly squeezed lime juice
• salt and 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 teas. salt and 1/2 teas. pepper. Use immediately, refrigerate for up to 2 days or store in an airtight container in the freezer for up to 1 month.