Cilantro and pepita pesto

Hey all so we will start putting out posts on MWF every week, because it will be easier for Melissa and I. We will also be submitting pictures to foodgawker so look there for them!

I made this pesto as a way to make a cheap, but very tasty pesto. Pine nuts and basil just cost too much, so I took them out!
This pesto goes really well on any pasta. I’ve made about three batches so far. I put some on a BLT, on spaghetti noodles and even in mac and cheese.

2 cups of cilantro (I removed them stems and dried them off before using them)
3 to 4 medium cloves of garlic (makes it strong, less for a less strong taste)
1/4 cup pepitas (you can find them in the bulk foods, they are pumpkin seeds)
1/4 cup olive oil
1/4 cup cotija cheese
pepper and salt to taste

Step 1.
Wash cilantro; prepare garlic and pepitas

Step 2. Give 5 2-second pulses in a food processor to mix the ingredients together. This will happen pretty quick; be sure to scrape down the sides.

Step 3. Pour olive oil in while blending until it reaches the texture you want, scraping sides again as needed.

Step 4. Add cheese, pepper and salt.

Step 5. Blend again until everything is smooth and mixed. You can store this for up to 6 weeks in the refrigerator or 2 -3 months in the freezer.

Post by Colin
Photos by Colin


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