Ingredients:
- 2 cups fresh cilantro leaves (packed)
- 1 cup fresh parsley leaves (packed)
- 1/2 cup pepitas (pumpkin seeds), toasted
- 2 cloves garlic
- 1/2 cup grated Cotija cheese (or Parmesan as a substitute)
- 1/2 cup olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions:
Prep the Ingredients: Rinse the cilantro and parsley thoroughly to remove any dirt. Pat them dry with a clean towel or use a salad spinner.
Toast the Pepitas: In a dry skillet over medium heat, toast the pepitas until they are golden brown and fragrant, about 5 minutes. Stir frequently to avoid burning. Allow them to cool.
Blend the Greens and Garlic: In a food processor, combine the cilantro, parsley, and garlic. Pulse until finely chopped.
Add the Pepitas and Cheese: Add the toasted pepitas and Cotija cheese to the food processor. Pulse until combined with the greens mixture.
Incorporate the Olive Oil and Lime Juice: With the food processor running, slowly drizzle in the olive oil and lime juice until the pesto is smooth and well blended.
Season to Taste: Taste the pesto and season with salt and pepper as needed. Blend again briefly to mix.
Serve or Store: Use immediately or transfer the pesto to an airtight container and refrigerate for up to a week. For longer storage, you can freeze the pesto in ice cube trays and transfer the frozen cubes to a zip-top bag.
Cooking Tips:Pepitas: Toasting the pepitas enhances their flavor and adds a nice depth to the pesto.
Cheese Substitution: If you can't find Cotija cheese, Parmesan is a great alternative.
Consistency: If the pesto is too thick, you can add a little more olive oil or a splash of water to reach your desired consistency.
Serving Suggestions: This pesto is fantastic on pasta, grilled meats, roasted vegetables, or as a spread on sandwiches and wraps.