Mexican Pesto

Mexican Pesto is easy and delicious. I used a jalepeno instead of a serrano because I am a wimp and subbed some of the olive oil with chicken stock to cut calories. I served this over grilled chicken breast and it was wonderul. I can't wait to have leftovers later this week

Ingredients:

1/4 cup hulled pumpkin seeds

1/4 cup grated cotija cheese

6 tablespoons olive oil

4 cloves garlic

1/2 teaspoon salt

1 seeded, serrano chile pepper

1 bunch cilantro

Method - Mexican Pesto

Place the pumpkin seeds in a mixer 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.