Try 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 clove Garlic
pinch Black Pepper
1/2 cup Olive Oil(Nutritional facts 308 calories, 28.05 g fat, 5.57 g carbohydrates, 11.13 g protein, 39 mg cholesterol, 1025 mg sodium)
How to cook
Gather and portion ingredients. Wash the cilantro.
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.
Add the fresh cilantro to the food processor. It's ok to leave the stems on.
Squeeze the juice of one lime.
Add the cotija cheese to the food processor.
Season with a generous pinch of salt and pepper.
Pour in the olive oil.
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.