Cilantro Pesto
1 portions
10mTry cooking an egg in this pesto for a delicious breakfast! Also an amazing topping for fajitas, tacos, or burritos.
What you will need
1/4 cup Pumpkin Seeds
1 bunch Cilantro
1/2 cup Cotija Cheese
1 Lime
1 clove Garlic
1 Jalapeno
pinch Salt
pinch Black Pepper
1/2 cup Olive Oil
16 oz Spaghetti, optional
(Nutritional facts 178 calories, 9.81 g fat, 15.94 g carbohydrates, 6.82 g protein, 23 mg cholesterol, 483 mg sodium)How to cook
1
Gather and portion ingredients. Wash the cilantro.
2
Peel the garlic and de-seed the jalapeno. Add to the base of a food processor with pumpkin seeds and blend until it's the texture of coarse sand.
3
Add the fresh cilantro to the food processor. It's ok to leave the stems on.
4
Squeeze the juice of one lime.
5
Add the cotija cheese to the food processor.
6
Season with a generous pinch of salt and pepper.
7
Pour in the olive oil.
8
Blend, scraping down the sides as necessary until smooth. Store in an airtight container in the fridge for a few weeks or in the freezer.
Comments