Pepita & Cilantro Pesto

From McGough's Recipes


  • 2 ½ cups packed fresh cilantro leaves (from 3 bunches)
  • ¾ cup packed fresh parsley leaves
  • ⅓ cup shredded Manchego cheese (about 1 1/2 ounces)
  • 2 tablespoons unsalted roasted pepitas
  • 2 tablespoons lime juice
  • ½ teaspoon finely chopped garlic
  • ¼ teaspoon kosher salt
  • 5 tablespoons canola oil


  1. Combine cilantro, parsley, Manchego, pepitas, lime juice, garlic and salt in a food processor. Pulse until very finely chopped. With the motor running, slowly add oil in a steady stream; process until smooth, about 20 seconds. Scrape down the sides, if necessary, and process once more until smooth.

Link to recipe