Cilantro Pesto

Cilantro Pesto

10042

Source: Food Network Magazine, June 2010 issue, page121

Ingredients:
2 C. cilantro leaves
3/4 C hulled pepitas (raw pumpkin seeds), toasted
1/2 C grated cotija cheese
2 cloves garlic, crushed
1 C plus 2 T canola, grapeseed or other neutral oil
1 tsp. grated lime zest
2 T freshly squeezed lime juice
salt and pepper

Preparation:
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.
2. Transfer the mixture to a bowl and stir in the lime zest, juice, 1 1/4 tsp salt and 1/2 tsp pepper. Use immediately, refrigerate for up to 2 days or store in an airtight container in the freezer for up to 1 month.