Mexican Pesto

By á-29965

Ingredients

• 1/4 cup hulled pumpkin seeds (pepitas)
• 1 bunch cilantro
• 1/4 cup grated cotija cheese
• 4 cloves garlic
• 1 serrano chile pepper, seeded
• 1/2 teaspoon salt
• 6 tablespoons olive oil

Preparation

Step 1

Place the pumpkin seeds in a food processor or blender; pulse until coarsely chopped. Add cilantro, cheese, garlic, chile pepper, salt, and olive oil; cover and process until smooth, scraping the sides of the bowl with a spatula as necessary.