Cilantro and Pepita Pesto
This Texas-inspired pesto from Hill & Vine in Fredericksburg swaps in cilantro and pepitas for the traditional basil and pine nuts. This recipe makes a lot of pesto—it’s great to keep on hand for last-minute dinners, smearing on sandwiches, and drizzling on grain bowls. If you wish, you can store the pesto in your freezer with a layer of olive oil on top for up to 3 months. It will preserve its vibrant green color.
Servings 1 quart (4 cups)
- 8 bunches cilantro tough stems discarded
- 2 cups grated Parmesan
- 2 cups pepitas
- ¼ cup garlic cloves (about 8 cloves)
- ½ lemon zested
- Kosher salt
- 3 cups olive oil
In a food processor, combine the cilantro, Parmesan, pepitas, garlic, lemon zest, and a generous pinch of salt. Puree until smooth. With the motor running, slowly stream in olive oil until the sauce is thick and emulsified. Season with salt. Refrigerate until ready to use.