¿porque No? Mexican Pesto |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Had a craving for pesto...no fresh basil. End of story. Ingredients:
2 tablespoons roasted pumpkin seeds (or sunflower seeds) |
1 teaspoon garlic, minced |
1/2 jalapeno, chopped (optional depending on your menu) |
2 tablespoons corn oil (or olive oil) |
1/2 cup cilantro leaf, packed tightly |
1 tablespoon fresh oregano |
1/2 teaspoon cumin seed, roasted |
1/4 cup cotija cheese |
1 dash black pepper |
Directions:
1. NOTE: Pumpkin seeds are also known as pepitas .
2. Roast the cumin seeds and pumpkin seeds and set aside to cool. DO NOT burn.
3. In mini-blender or food processor add all the ingredients and blend to a paste.
4. Can also use a pestle and mortar or molcajete to blend the ingredients.
5. Stir into cooked hot rice, noodles - spread on bolillos - .
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