- 6 tbsp olive oil
- 1 Serrano Chile pepper, seeded
- a bunch cilantro
- 4 cloves garlic
- 1/4 cup pumpkin seeds (pepitas)
- 1/2 teaspoon of salt
- 1/4 cup grated cotija cheese
How to Make Mexican Pesto
Pesto is thought to have two ancestors, backpedaling to the Roman age (27 BC). The old Romans used to eat a same kind of sauce called moretum, which was made by pounding garlic, salt, cheddar, herbs, olive oil and vinegar together.
The utilization of this sauce in the Roman food is even specified in the Appendix Vergiliana, a very old collection of sonnets.
During the Middle Ages (5th to 15th century), a widespread sauce in the Genoan cooking was agliata, which was fundamentally a crush of garlic and walnuts, as garlic was a staple in the nourishment of Ligurians, particularly for the seafarers.
Basil, the principal element of today’s pesto, was first recorded just in the mid-nineteenth century when gastronomist Giovanni Battista Ratto distributed his book La Cuciniera Genovese in 1863.