Ingredients

• 1 cup unsalted raw or roasted Pumpkin Seeds

• ½ bunch fresh Cilantro, stems trimmed 2 inches from the bottom

• 1 cup fresh Basil leaves

• 1 cup Olive Oil, plus extra for storage

• ½ Serrano Chile or 1 Jalapeño, coarsely chopped (include seeds for additional spice)

• 2 Garlic cloves, coarsely chopped

• ½ crumbled Cotija cheese or shredded Pecorino or Parmesan

• Salt and freshly ground Black Pepper

Directions

• Preheat the oven to 400°F.

• Spread the pumpkin seeds in an even layer on a dry baking sheet. Put the sheet in the oven and bake, checking them and shaking the pan every 3 minutes, until they start to dance, puff up and brown lightly, about 10 minutes. Take the pan out of the oven, transfer the seeds to a bowl and let cool to room temperature.

• Put the cilantro, basil and olive oil into a food processor, and puree for 2 minutes. Add the chile, garlic, pumpkin seeds and cotija and pulse until you have a coarse purée.

• Season with salt and pepper to taste.

Pro Tips

To store, put it into a container with a tight-fitting lid and pour ¼ inch of olive oil over the surface to keep out the air. Each time you use it, stir that oil in, and replace with another ¼ inch of oil before closing the container, this makes an airtight seal that will keep it tasting fresh for up to 10 days.