2 cups packed fresh cilantro, rinsed and dried
3 medium garlic cloves
1/2 cup pepitas (pumpkin seeds)
1/4 olive oil
1/3 cup cotija cheese
1 serrano pepper, seeded and roughly chopped (optional)
2 tablesspoons lime juice
1 1/2 tsp Kosher salt
1/2 tsp cumin
Dash smoked ground chipotle
Place cilantro and pepitas in the bowl of a food processor. Pulse until cilantro and pepitas are finely chopped, about 5 1 second pulses, scraping down sides of bowl as necessary. Add garlic and serrano pepper and pulse to combine.
With the food processor running, pour oil through feed tube in a slow, steady stream. Keep food processor running until smooth, stopping to scrap down sides of bowl as necessary.
Add the cotija cheese and lime juice and pulse to combine. Season with salt, cumin and ground chipotle. Store in an airtight container in the fridge for up to a week, or in a Ziploc bag in the freezer for up to six months.
Use a jalapeno or other milder pepper if the serrano is too hot. Or just leave it out for a mild and tasty version. If you can't find cotija cheese, use queso fresco and a bit more salt, or parmesan or romano. I prefer queso fresco myself.
Serve with Peruvian chicken, smoked/roasted/baked chicken, pasta, steak, broiled fish, pork, on rice -- try it on whatever you think goes with it.
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