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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Use as you would any pesto. An Emeril LaGasse recipe. Mixture can be kept in the refrigerator for up to 2 days and frozen for about 1 month. Ingredients:
2 cups fresh cilantro, packed |
3/4 cup pumpkin seeds, toasted |
1/2 cup cotija cheese, grated |
2 garlic cloves, crushed |
1 cup canola oil |
2 tablespoons canola oil |
1 teaspoon lime zest, grated |
2 tablespoons fresh lime juice |
salt & freshly ground black pepper |
Directions:
1. In a food processor, add cilantro, pumpkin seeds, cojita cheese and garlic; process until smooth.
2. While motor is running, slowly add oil.
3. Transfer mixture to a bowl, add lime zest, lime juice, 1 1/4 teaspoon salt and 1/2 teaspoon pepper.
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