You know pesto. You know Mexico.

Now meet MEXTO.

A few weeks ago Wiff and I were in New Orleans and went to Aarón Sánchez's restaurant, Johnny Sanchez. His food was so good and so flavorful that I was inspired to pick up one of his cookbooks, Simple Food Big Flavor

His Cilantro Cotija Pesto recipe inspired me to swap out the Italian ingredients in my pesto recipe for Mexican ones. 

This groovy green concoction es increíble [Spanish for pretty good]. It’s creamy. It’s green. It’s adorned with Nasturtium blossoms because that’s what you do in Mexico [it’s not]. It’s a Mexican-Italian inter/trans/hyper-continental Frankenstino that stretches the definition of latin love [that’s not even a thing].

And so I give you...

La Última Receta Del Pesto Que Usted Necesitará Siempre

Hola. Me llamo Mexto.


Use my other pesto recipe for ratios. I used one bunch of cilantro and it was enough for 8 smallish helpings of pasta.

  • Cilantro [I was lazy and used everything except the bottom couple of inches of the bunch.]

  • Olive Oil [Use the cheapest stuff you can buy.]

  • Almonds [Pumpkin seeds are more auténtico but they are 'spensive.]

  • Cotija cheese [Common in decent grocery stores, hispanic food marts, and every bodega in NYC]

  • Lime Juice [freshly squeezed, always]

  • Garlic [Put the garlic in a pan, cover with cold water, and bring it to a boil. Boiling it for 5 minutes softens the overpowering bite.]

  • Salt

  • Jalapeño pepper. I removed the seeds from mine because someone [our dog] doesn't like spicy stuff.


  1. Throw everything except the oil into a food processor.
  2. Turn it on.
  3. Slowly pour in the oil.
  4. Turn it off.

In the words of Ina Garten, "How easy is that?"

cookingAnthony LeDonne