Cilantro Pesto

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READY IN: 10mins
Recipe by threeovens

Use as you would any pesto. An Emeril LaGasse recipe. Mixture can be kept in the refrigerator for up to 2 days and frozen for about 1 month.

Ingredients Nutrition


  1. In a food processor, add cilantro, pumpkin seeds, cojita cheese and garlic; process until smooth.
  2. While motor is running, slowly add oil.
  3. Transfer mixture to a bowl, add lime zest, lime juice, 1 1/4 teaspoon salt and 1/2 teaspoon pepper.

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