A pesto sure to please fans of cilantro! To be served on grilled fish or even on tacos.
- ½ cup pumpkin seeds
- 2 poblanos or fresh green chile
- 1 large bunch cilantro
- 5 cloves garlic or more to taste
- Salt to taste
- Chile flakes, to taste
- ½ cup olive oil
Roast poblanos in a dry pan or broil until the skin is blackened. Place in a plastic bag and let stand 10 minutes. Peel, rinse, and seed.
Toast pumpkin seeds in a dry pan. Place in a food processor and reduce to a fine powder.
Wash cilantro well and remove roots. Chop and place in food processor with peeled chilies, garlic, salt, and chile flakes. Purée. Incorporate oil in a continuous stream until the sauce is smooth and lustrous.
A variation of the Pistou from The Spice Trekkers Cook at Home