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1 cup
Easy
By John Ash
Published 2004
This pesto uses ingredients from the Mexican larder. I’ve cut back on the oil and substituted a little stock to reduce the fat and make the mixture easier to puree.
Drop the Cilantro into a pot of boiling water for 5 to 10 seconds. Immediately drain and plunge into a bowl of ice water to stop the cooking and set the color. Drain well, pat dry, and chop coarsely. Transfer to a food processor or blender and add the garlic, pepitas, cheese, chile, tomatillos, and olive oil. Process in short bursts until combined but not completely smooth. Add the stock a bit