Cilantro and pumpkin seed pesto
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.
Ingredients
- 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
Method
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1
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.
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2
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.
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3
Take the chilies out of the bag and remove the blackened skin. Rinse well, making sure to remove the seeds and any remaining skin.
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4
Grind the pumpkin seeds to the consistence of fine sand, using a food processor.
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5
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. -
6
Taste and salt if necessary
