Soups & Sauces › Cilantro Pesto

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About Cilantro Pesto

There is no better pairing than Chef Ramos' light Shrimp Tacos and this Cilantro Pesto. The aroma of toasted pine nuts and bright green color of the pesto will light up your table and delight your palette.

About Erwin Ramos

Erwin Ramos, chef/co-owner of Ole Mexican Grill, has a passion for cooking and creating new dishes. He manages the menu at his restaurant, updating it every four months and adding at least one new creation. Ramos, originally from the Philippines, is not a stranger to the hospitality industry – he and his family own three restaurants (Golden Pot, Roadside Cafe, and El Camino Royal) as well as the Ramos Hotel in the Philippines. Having grown up in the hospitality industry and restaurant business, he learned all he needed to know to open up his own venture at a young age. Ramos is now focused on his popular restaurant, which has been awarded the coveted “Best of Boston” three years out of five, and his family.

Recipe

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Ingredients

3 tbsp canola oil
1 cup white onion, diced
4 cloves garlic, sliced
1 cup cilantro, packed
½ cup chives, chopped
1 cup pine nuts, toasted
2 each serrano chilis, partially seeded and deveined
2 tbsp sherry vinegar
4 tbsp fresh lime juice
3 tsp honey
1 tbsp sea salt
1 cup cotija cheese
2 cups olive oil

How-to

In a skillet, heat canola oil
Add onion, garlic and sauté until golden brown
Add the rest of the ingredients except the cotija cheese into a blender with the sautéed onion and garlic. Blend until smooth
Transfer to a bowl and stir in cotija cheese