1/2 c. pepitas
3 c. cilantro
1/2 t. orange zest
1 clove garlic
1/4 t. kosher salt
1/2 c. aged gouda, grated
1/2 c. olive oil
Toast pepitas in a dry skillet; let cool. Pulse in a food processor until finely ground. Add cilantro, orange zest, garlic, and salt; pulse until finely chopped. Add gouda and pulse to combine. Slowly pulse in olive oil.
Adapted from Food Network Magazine, April 2016, p. 30.
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