Grilled Zucchini with Cilantro Buttermilk, Queso Fresco, and Pine Nuts | culture: the word on cheese

Ingredients

• Yields about 1 cup
• 1 cup packed cilantro leaves
• ½ cup full-fat buttermilk
• 2 tablespoons sour cream
• ¼ teaspoon kosher salt
• 3 medium zucchinis (cut in half lengthwise)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 4 tablespoons crumbled queso fresco
• 4 tablespoons toasted and crushed pine nuts
• Pea tendrils for garnish