This vegetarian pesto is great with pasta, soups, grilled vegetables and meat. It’s particularly tasty as a dip with corn chips.
- ¾ cup pumpkin seeds
- 10 pasado chilies
- 2 garlic cloves
- 1 cup coriander leaves, chopped
- ¼ cup olive oil OR pumpkin seed oil
- Salt, to taste
Heat a pan on medium-high. Toast the pumpkin seeds, stirring continuously until they sizzle and are lightly golden. Put on a plate and let cool.
Rinse the chilies under running water, rubbing delicately to remove most of the seeds.
Place the chilies in a bowl and barely cover with warm water. Let rest for 15-20 minutes. Rinse the chilies quickly to remove most of the remaining seeds. Discard the water.
Using a food processor, grind the pumpkin seeds to a fine powder.
Add the rehydrated chilies, garlic and chopped coriander. Reduce to a fine or coarse purée, depending on your taste.
Incorporate the oil in a stream. Add water if the pesto is too thick.
Taste and salt, if necessary.