Here is a fun twist on the classic basil pesto. Serve this spicy cilantro kale pesto as an accompaniment to grilled meats and vegetables or spread generously on warm crusty bread. I used cotija cheese, which is a salty dry cheese similar to parmesan. Feel free to use parmesan if you can’t find cotija.
1 bunch kale, stems removed & leaves chopped (about 4 cups, packed)
1 bunch cilantro, chopped (about 1 cup)
1/2 cup toasted pumpkin seeds
1/2 cup grated cotija cheese
2-3 cloves garlic
1 jalapeno, seeded
3/4 cup extra virgin olive oil
Place the kale, cilantro, seeds, cheese, garlic and jalapeno in a food processor.
Start processing the mixture. With the motor running, slowly drizzle in the olive oil until it has all been incorporated.
Continue processing until the pesto has reached the desired consistency.
Store in an airtight container in the fridge.