So last week, I took a French cooking class. One of the things we made was a French pesto called a pistou. Then Rosie and I went to the Williams and Sonoma where she found a cookbook called Tacos by the chef that owns the coyote cafe in Sante Fe. Let me tell you, if you see this cookbook you should definitely get it. At any rate, in the vegetarian taco chapter, there was a recipe for a Mexican pesto. I was intrigued. In general pesto is some herb and nuts pulverized with oil and cheese (although the French avoid both notes and cheese). So back to the Mexican pesto- I tweaked the reecipe. We spread it directly on corn tortillas then topped with roasted poblanos, roasted tomatoes, and grilled chicken. Honestly,this is some delicious shit.
1/2 a package of cotija cheese chopped up into big chunks
1 1/2 cups cilantro leaves- rip off the stems
1/2-3/4 cup of roasted/salted pepitas (pumpkin seeds)
8 cloves of roasted garlic
1/4 cup + of Lemon infused Spanish olive oil (4 t. Simply organic lemon flavoring and 1 cup Spanish olive oil blended, can be stored for two weeks)
1 T. Mexican oregeno
1 T. Cumin
1/8 t. Ground chipotle
Couple grinds of pepper.
Put all but the oil in the food processor and give it a spin. While it's running, slowly drizzle in the olive oil. You can make it a paste consistency or add more oil for a more dip like pesto.
I would suggest putting it on tacos. Either a simple veggie taco or with some chicken or carnitas.