Traditional basil pesto gets a run for its money with this bright, flavorful Mexican version of the Italian original. Cilantro pesto is best on cold pasta salads and is great as a topping on grilled chicken or fish.
Recipe information
Yield
makes 1 1/2 cups
Ingredients
2 cups (packed) cilantro leaves
3/4 cup (packed) añejo or feta cheese
1/2 cup roasted salted sunflower seeds
2 tablespoons fresh lime juice
1/2 jalapeño chile, stemmed and seeded
3/4 cup olive oil
Salt and freshly ground black pepper
Preparation
Combine the cilantro, cheese, sunflower seeds, lime juice, and jalapeño in a food processor and pulse to combine. With the machine running, gradually add the olive oil. Season the pesto to taste with salt and pepper. Cover and refrigerate for up to 2 hours. Bring to room temperature and stir before using.
