Mexican Pesto - cooking recipe

Ingredients

1/4 cup hulled pumpkin seeds (pepitas)
1 bunch cilantro
1/4 cup grated cotija cheese
4 cloves garlic
1 serrano chile pepper, seeded
1/2 teaspoon salt
6 tablespoons olive oil

Preparation

Place the pumpkin seeds in a food processor 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.