Mexican Pesto Recipe

Mexican Pesto 


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


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.

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