Pepita & Cilantro Pesto

Ingredients

• 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

Directions

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