Jalapeño Cilantro Pesto
Vivid green cilantro pesto with jalapeño heat, Cotija, roasted pumpkin seeds, garlic, and lime — enjoy fresh or freeze for later.
Servings 1 cup (about, yield)
Ingredients
- 4 cups cilantro (whole leaves, packed)
- ⅓ cup extra-virgin olive oil
- ⅓ cup Cotija cheese
- ⅛ cup roasted pumpkin seeds
- 1 jalapeño pepper, deseeded
- 1 clove garlic
- 1 lime, juice of
Instructions
- Preheat oven to 350°F. Lightly coat pumpkin seeds with olive oil and sprinkle with salt. Spread evenly in one layer on a baking sheet and roast about 5 minutes or until lightly browned, checking frequently and shaking the pan to redistribute and prevent burning. Remove and let cool.
- Place cilantro, olive oil, Cotija, roasted pumpkin seeds, jalapeño, garlic, and lime juice in a food processor and process until smooth. Enjoy fresh or freeze for later use.
