Cilantro Pesto Sauce


1 whole bunch of cilantro, washed and coarsely chopped
2 serrano peppers, seeds removed (optional)
4 cloves of garlic, coarsely chopped
1/2 cup of toasted pumpkin seeds
Juice of 1 large lime
1 teaspoon of cumin
Salt to taste, or about 1/2 a tablespoon
1 cup of canola oil
1/3 cup of Cotija cheese (Mexican cheese), optional 



Combine all of the ingredients in the blender, begin by pulsing to get things going, blend until smooth adding more canola oil, if needed. Taste for salt and lime and add more if needed. This can be served as is with tortilla chips, crusty bread or use it to cook your shrimp in, YUM!!!!

Other recipes by Sonia:

Cheesy Chorizo Bread
Pork Chile Colorado
Mexico City Chicken
Polvorones (Mexican Shortbread Cookies)
Shrimp-Stuffed Little Chiles
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Simply Seasoned Shrimp
Dulce de Leche and Chocolate Chip Chimichangas

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