Cilantro Pesto

If you have extra cilantro, and don't know what do with it; here is your solution! I find that cilantro is one of those things people plant a lot of: and then it all comes on at once and they don't know what to do with all of it, so here is an idea...

Ingredients:
2 cups packed fresh cilantro leaves
3/4 cup hulled pepitas (raw pumpkin seeds), toasted
1/2 grated Cotija cheese
2 cloves garlic, crushed
1 cup plus 2 Tbs. canola, grapeseed, or neutral oil
1 tsp. grated lime zest
2 Tbs. freshly squeezed lime juice
1 1/4 tsp. salt
1/2 tsp. fresh ground pepper (black)

~ Place cilantro, pepitas, Cotija, and the garlic in a food processor and blend until just smooth. With motor running, add the oil in a slow, steady stream. Transfer mixture to a bowl, and stir in the lime zest, juice, salt, and pepper.
Use quickly. Can be stored in the refrigerator for two days. Or, in an airtight container for one month in the freezer.