Pesto de Cilantro
Marcela Valladolid
1 1/2 cups
2 hours 30 minutes
Mexican
Sauce
Easy
Traditional Italian basil pesto takes a vibrant turn in this version inspired by Mexican flavors. Cilantro replaces basil for a fresher, brighter profile, while jalapeño adds a subtle heat that brings everything to life. Perfect for tossing with pasta, spreading on sandwiches, or spooning over grilled fish or vegetables.
Ingredients
- 2 cups cilantro leaves, packed
- ½ cup queso fresco, packed
- ¼ cup pumpkin seeds
- ½ cup olive oil
- Juice of 1 lime
- 2 tablespoons water
- 1 small jalapeño, stem removed (no seeds)
- Salt and freshly ground black pepper, to taste
Directions
- In a food processor, combine the cilantro, queso fresco, pumpkin seeds, olive oil, lime juice, and water.
- Blend until smooth, scraping down the sides as needed.
- Add the jalapeño and pulse until fully incorporated.
- Season with salt and freshly ground black pepper to taste.
- Transfer to a container and refrigerate for at least 2 hours to allow the flavors to meld.
- Before using, let the pesto come to room temperature, stir gently, and enjoy.
