Cilantro Pesto

Name: Cilantro Pesto
Ingredients: 3 cups packed tender stems and leaves of fresh cilantro; 3 cups packed tender stems and leaves of fresh cilantro; 2 tablespoons toasted pepitas or blanched almonds; 1 tablespoon chopped poached garlic or roasted garlic; 1 tablespoon chopped poached garlic or roasted garlic; 3 cups packed tender stems and leaves of fresh cilantro; 3 tablespoons grated Mexican cheese, such as queso fresco or queso añejo; 3 tablespoons grated Mexican cheese, such as queso fresco or queso añejo; 3 tablespoons grated Mexican cheese, such as queso fresco or queso añejo; 2 tablespoons toasted pepitas or blanched almonds; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; ⅓ cup olive oil; ½ teaspoon minced jalapeño chile; Kosher or sea salt and freshly ground pepper

Preparation info

Makes about
1¼ cups

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Ingredients

3 cups packed tender stems and leaves of fresh cilantro
1 tablespoon chopped poached garlic or

Sauce
Gluten-free
Vegetarian

Method

Blanch the cilantro in lightly salted boiling water for 5 seconds and then immediately plunge into ice water to stop the cooking and set the color. Drain well, squeeze dry, and chop coarsely. In a food processor or blender, combine the cilantro, garlic, pepitas, cheese, chile, and olive oil and process until nearly smooth. Season to taste with salt and pepper. Store, covered, in the refrigerato