2.75
4 ratings

Cilantro-Cotija Pesto

Cilantro-Cotija Pesto
Michale Harlan Turkell

Cilantro-Cotija Pesto

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.

Click here to see 5 Authentic Mexican Dishes for Cinco de Mayo.

32
Servings
90
Calories Per Serving

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

Directions

Preheat the oven to 400 degrees.

Spread the pumpkin seeds in an even layer on a baking sheet. Put the sheet in the oven and bake, checking them and shaking the pan every 3 minutes, until they start to dance, puff up, and brown lightly, about 10 minutes. Remove the pan from the oven, transfer the seeds to a bowl, and let cool to room temperature.

Put the cilantro, basil, and olive oil into the bowl of a food processor, and purée for 2 minutes. Add the pumpkin seeds, chile, garlic, and cotija and pulse until you have a coarse purée. Season with salt and pepper, to taste.

To store, put it into a container with a tight-fitting lid and pour ¼-inch olive oil over the surface to keep out the air. Each time you use it, stir in that oil, and replace with another ¼-inch oil before closing the container; this makes an airtight seal that will keep it tasting fresh for up to 10 days.

Nutritional Facts
Servings32
Calories Per Serving90
Total Fat9g14%
Saturated Fat2g8%
Cholesterol2mg1%
Protein2g4%
Carbs0.8g0.3%
Vitamin A6µg1%
Vitamin C0.5mg0.8%
Vitamin E1mg5%
Vitamin K9µg12%
Calcium26mg3%
Fiber0.3g1.1%
Folate (food)3µgN/A
Folate equivalent (total)3µg1%
Iron0.4mg2.2%
Magnesium22mg5%
Monounsaturated6gN/A
Niacin (B3)0.2mg0.9%
Phosphorus60mg9%
Polyunsaturated1gN/A
Potassium38mg1%
Sodium33mg1%
Zinc0.3mg2.3%