cup olive oil
garlic cloves chopped
cup toasted pumpkinseeds ground
cup small-diced Mancego
Salt to taste
air-dried chorizo links sliced ¾" thick
four-inch bamboo skewers soaked in water
In a food processor, puree the parsley and cilantro with the olive oil. Add the garlic, pumpkinseeds, and cheese and pulse. Season with lime juice and salt. Set aside. Skewer 3 slices of chorizo lengthwise. Grill the anticuchos (chorizo skewers) until heated through, for approximately 1 minute on each side. Serve with the cilantro pesto. This recipe yields 6 servings.