It would be impossible for us to think of serving pumpkin soup without this delicious pesto. We suggest trying it with home-made pumpkin raviolis, sweet potatoes or use it to enhance spaghetti or your stir-fried vegetables. It’s equally great when spread on corn tortillas.
- ½ cup pumpkin seeds
- 2 Poblano chilies
- 2 garlic cloves
- 1 cup cilantro, chopped
- ¼ cup Romano cheese
- ¼ cup olive oil
- Salt, to taste
Heat a pan on medium-high heat. Roast pumpkin seeds while turning them frequently until they become lightly golden brown and begin to sizzle. Remove the pan and let cool.
Grill chilies in the oven or on the BBQ, until the skin is burnt. Place them in a plastic bag and close well. Allow chilies to sweat for 10 minutes.
Take the chilies out of the bag and remove the blackened skin. Rinse well, making sure to remove the seeds and any remaining skin.
Grind the pumpkin seeds to the consistence of fine sand, using a food processor.
Add the peeled chilies, garlic and chopped coriander. Reduce to a purée.
Add the cheese, allow the blades to continue turning and then slowly incorporate the oil in a steady stream.
Taste and salt if necessary