Colombian Chorizo Skewers With Cilantro Pesto - ...
- 1/2 bunch parsley
- 1 bunch cilantro
- 1 cup olive oil
- 6 garlic cloves chopped
- 1 cup toasted pumpkinseeds ground
- 1/2 cup small-diced Mancego
- 1 lime juiced
- Salt to taste
- 3 air-dried chorizo links sliced 3/4" thick
- 3 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.