Recipe courtesy of Moo's Craft Barbecue

Mexican Cilantro Pesto

This pesto is best served over pasta, chicken, shrimp or vegetables. It can also be spread on bread.
  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: about 1 1/2 cups
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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


  1. 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.