Cilantro-Basil Pesto

Name: Cilantro-Basil Pesto
Prep time: 5 min
Total time: 10 min
Yield: 6 - 8
Ingredients: 2 c. fresh cilantro (leaves and stems); 1 c. fresh basil leaves; 1/2 c. extra-virgin olive oil; 1/4 c. crumbled cotija; 1/4 c. almonds; 1 clove garlic; 1 tsp. kosher salt

Updated: Sep 18, 2019

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Erika Lapresto

Yields:

6 - 8

Prep Time:

5 mins

Total Time:

10 mins

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Classic pesto is made with basil leaves, Parmesan, and pine nuts. But pesto is infinitely adaptable. You can swap in whichever kinds of herbs, cheese, and nuts your heart desires. Here, we're using a combination of cilantro and basil (it's SO fresh!) with cotija cheese and almonds. The result is a punchier, brighter tasting pesto that tastes as delicious on pasta as it does in a quesadilla or on a burger. We promise.

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Ingredients

2 cups
fresh cilantro (leaves and stems)
1 cup
fresh basil leaves
1/2 cup
extra-virgin olive oil
1/4 cup
crumbled cotija
1/4 cup
almonds
1
clove garlic
1 tsp.
kosher salt

Directions

1. Step 1In the bowl of a food processor, combine cilantro, basil, and oil and pulse until combined. Add Cotija, almonds, garlic, and salt and blend until combined.
2. Step 2Store in an airtight container up to 1 week.

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