Cilantro Pesto

• 1 whole Bunch Fresh Cilantro, Washed
• 2 cloves Garlic, Smashed And Peeled
• 1/3 cups Grated Cotija Cheese
• 1/2 cups Roasted, Salted, Shelled Pistachios
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Fresh Black Pepper
• 1/2 cups Light Olive Oil

1. Tear or cut the stems off the bottom of the bunch of cilantro and throw the ends away. Throw the leafy tops into the bowl of a food processor. Don't worry about the stems at the top.
2. Add the garlic, cheese, pistachios, salt, pepper and 1/4 cup of the olive oil into the bowl of the food processor. Turn it on and process, adding the extra 1/4 cup of olive oil as needed until you have a smooth pesto.
3. Store leftovers in an airtight container in the refrigerator.
4. Cotija is like the Mexican version of Parmesan. If you can't find it, just substitute Parmesan.

fresh cilantro, garlic, cotija cheese, pistachios, kosher salt, fresh black pepper, light olive oil

Taken from tastykitchen.com/recipes/condiments/cilantro-pesto-4/ (may not work)