Cilantro Pesto

• 2 cups (packed) cilantro leaves
• 3/4 cup (packed) anejo or feta cheese
• 1/2 cup roasted salted sunflower seeds
• 2 tablespoons fresh lime juice
• 1/2 jalapeno chile, stemmed and seeded
• 3/4 cup olive oil
• Salt and freshly ground black pepper

1. Combine the cilantro, cheese, sunflower seeds, lime juice, and jalapeno in a food processor and pulse to combine.
2. With the machine running, gradually add the olive oil.
3. Season the pesto to taste with salt and pepper.
4. Cover and refrigerate for up to 2 hours.
5. Bring to room temperature and stir before using.

cilantro, feta cheese, sunflower seeds, lime juice, jalapeno chile, olive oil, salt

Taken from www.epicurious.com/recipes/food/views/cilantro-pesto-387013 (may not work)