2 cups Cilantro
3 cloves Garlic
⅓ cup Walnuts
¼ cup Cotija Cheese
½ tsp SOOC Lime Sea Salt
½ Jalapeno, deseeded
½ cup SOOC Persian Lime Olive Oil
In a food processor, add the cilantro, garlic, walnuts, cotija cheese, Lime Sea Salt, and jalapeno (omit jalapeno if you’d like to skip the spiciness). While slowly pouring in the Persian Lime Olive Oil, pulse.
Using a rubber spatula, scrape down the sides and pulse until smooth.
Store in an airtight container and refrigerate, use within a week.
Storage tip: add pesto to a clean ice cube tray and freeze. Once frozen, pop out and transfer to a ziploc bag with it's name and date!