Cilantro-Cotija Pesto

Name: Cilantro-Cotija Pesto
Yield: 32
Ingredients: 1 cup unsalted raw or roasted pumpkin seeds; 1/2 bunch cilantro, stems trimmed 2 inches from the bottom; 1 cup basil leaves; 1 cup olive oil, plus more for storage; 1/2 serrano chile or 1 jalapeño, chopped coarsely; 2 cloves garlic, chopped coarsely; 1/2 cup crumbled cotija, preferably Cacique, or shredded pecorino or Parmesan; Salt and freshly ground black pepper, to taste

Cilantro-Cotija Pesto was pinched from <a href="http://www.thedailymeal.com/cilantro-cotija-pesto" target="_blank">www.thedailymeal.com.</a>

"Here's a pesto with a Mexican twist. Toasted pepitas lend a savory element to this sauce, and cilantro and basil lend some bright herbal elements. Use this as a dressing for Mexican-inspired vegetable sides or on grilled fish for a flavor sensation you won't soon forget...."

INGREDIENTS

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1 cup unsalted raw or roasted pumpkin seeds

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1/2 bunch cilantro, stems trimmed 2 inches from the bottom

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1 cup basil leaves

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1 cup olive oil, plus more for storage

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1/2 serrano chile or 1 jalapeño, chopped coarsely

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2 cloves garlic, chopped coarsely

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1/2 cup crumbled cotija, preferably Cacique, or shredded pecorino or Parmesan

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Salt and freshly ground black pepper, to taste

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