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Border Pesto Recipe
Serves: 2
Keywords: Check, Mexican, Sauces, recipe, recipes, Border Pesto Recipe
Ingredients
2
tb
Green squash seeds
1
ts
Kosher salt
1
cl
Garlic
2
c
Cilantro leaves; packed
½
c
Olive oil
2
tb
Cotija or Romano cheese; . grated
1
tb
Crema agria *OR*
1
tb
Creme fraiche *OR*
½
tb
Yogurt *AND*
½
tb
Sour cream; mixed until . smooth
Directions
- Cilantro replaces parsley -- and green squash seeds replace the pine nuts -- to give this pesto a Texas tang.
- DIRECTIONS: Pulse the squash seeds and salt in a food processor until powdered.
- Add the garlic and cilantro; pulse.
- With the processor running, drizzle in the olive oil.
- Pour the cilantro mixture into a mixing bowl.
- Stir in the cheese and crema agria until smooth.
- Serve over pasta or gnocchi.
- Makes about 2 1/2 cups of pesto. ** The Herb Companion -- Jun/Jul 96 ** Scanned and formatted for you by The WEE Scot -- paul macGregor