Recipe courtesy of Sysco Pica y Salpica
¼ c. pine nuts
1 c. cilantro, chopped
½ c. cotija cheese, grated
2 garlic cloves, minced
1 serrano pepper, seeded and chopped
6 T. extra virgin olive oil
Salt and pepper to taste
Lightly toast the pine nuts on a skillet. Place pine nuts in food processor and pulse until finely chopped. Add in the cilantro, cotija, garlic, and serrano peppers. Pulse until well blended.
While the food processor is still running, slowly incorporate the extra virgin olive oil. Add salt and pepper to taste. Use on tortas, rotisserie chicken, and to make Mexican pesto spaghetti.