Ingredients
2
medium jalapeño chiles
2
bunches fresh cilantro
2/3
cup raw unsalted hulled pumpkin seeds (pepitas)
4
cloves garlic
1/4
cup fresh lime juice
1
cup olive oil
1/2
cup shredded Manchego cheese (2 oz)
3/4
teaspoon salt
1/2
teaspoon freshly ground pepper
Preparation
Remove stems and seeds from jalapeños and large stems from cilantro.
In food processor, place 1/3 cup of the pumpkin seeds and 2 cloves of the garlic. Cover; process until finely chopped. Add 1 jalapeño, half of the cilantro and 2 tablespoons of the lime juice. Cover; process until coarsely pureed. With food processor running, pour 1/2 cup of the oil through feed tube; process until smooth.
Spoon pesto into medium bowl. Repeat procedure with remaining half of ingredients. Stir in cheese, salt and pepper. Store tightly covered in refrigerator.
