Mexican Pesto
¼ cup hulled pumpkin seeds
1 bunch cilantro
¼ cup grated cojita cheese (or parmesan)
4 cloves garlic
½ t. salt
6 T. jalapeno olive oil
Place the pumpkin seeds in food processor, pulse until coarsely chopped. Add cilantro, cheese, garlic, salt and oil; cover and process until smooth, scraping the sides of the bowl with a spatula as necessary.
