Cilantro Pesto Recipe | Sauced

Ingredients

• 2 cups packed fresh cilantro, rinsed and dried
• 3 medium garlic cloves
• 1/4 cup pepitas
• 1/4 olive oil
• 1/4 cup cotija cheese
• 1 serrano pepper, seeded and roughly chopped
• 1 tablespoons lime juice
• Kosher salt

Directions

1. Place cilantro and pepitas in the bowl of a food processor. Pulse until cilantro and pepitas are finely chopped, about 5 1 second pulses, scraping down sides of bowl as necessary. Add garlic and serrano pepper and pulse to combine.
2. With the food processor running, pour oil through feed tube in a slow, steady stream. Keep food processor running until smooth, stopping to scrap down sides of bowl as necessary.
3. Add the cotija cheese and lime juice and pulse to combine. Season with salt to taste. Store in an airtight container in the fridge for up to a week, or in a Ziploc bag in the freezer for up to six months.