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 at a time until the sauce is as thin as you like. Taste and season with salt and pepper. Store covered in the refrigerator for up to 5 days or in the freezer for up to 3 months.
© 2004 John Ash. All rights reserved.