Traditional basil pesto gets a run for its money with this bright, flavorful Mexican version of the Italian original. Cilantro pesto is best on cold pasta salads and is great as a topping on grilled chicken or fish.

Ingredients

　　2 cups (packed) cilantro leaves

　　3/4 cup (packed) añejo or feta cheese

　　1/2 cup roasted salted sunflower seeds

　　2 tablespoons fresh lime juice

　　1/2 jalapeño chile, stemmed and seeded

　　3/4 cup olive oil

　　Salt and freshly ground black pepper

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

　　Fresh Mexico