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“Use as you would any pesto. An Emeril LaGasse recipe. Mixture can be kept in the refrigerator for up to 2 days and frozen for about 1 month.”
READY IN:
10mins
SERVES:
6
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor, add cilantro, pumpkin seeds, cojita cheese and garlic; process until smooth.
  2. While motor is running, slowly add oil.
  3. Transfer mixture to a bowl, add lime zest, lime juice, 1 1/4 teaspoon salt and 1/2 teaspoon pepper.

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