Cilantro Pesto
Ingredients
- 3 tbsp canola oil
- 1 cup white onion, diced
- 4 cloves garlic, sliced
- 1 cup cilantro, packed
- ½ cup chives, chopped
- 1 cup pine nuts, toasted
- 2 each serrano chilis, partially seeded and deveined
- 2 tbsp sherry vinegar
- 4 tbsp fresh lime juice
- 3 tsp honey
- 1 tbsp sea salt
- 1 cup cotija cheese
- 2 cups olive oil
How-to
- In a skillet, heat canola oil
- Add onion, garlic and sauté until golden brown
- Add the rest of the ingredients except the cotija cheese into a blender with the sautéed onion and garlic. Blend until smooth
- Transfer to a bowl and stir in cotija cheese