This pesto is best served over pasta, chicken, shrimp or vegetables. It can also be spread on bread.
Recipe courtesy of Moo's Craft Barbecue
Episode: Weekend BBQs
Print
Total:
10 min
Active:
10 min
Yield:
about 1 1/2 cups
Level:
Easy

Ingredients

  • 4 cups fresh cilantro, leaves and tender stems
  • 1/4 cup walnut halves
  • 1/2 cup olive oil 
  • 2 cloves garlic
  • 1 jalapeño, halved, stemmed and seeded
  • 1/4 cup crumbled cotija cheese 
  • Kosher salt and freshly ground black pepper

Directions

Add the cilantro, walnuts, olive oil, garlic and jalapeño to a blender or food processor. Blend until a smooth, thick paste forms, 1 to 2 minutes. Add the cotija and pulse to blend. Add salt and pepper to taste.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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