Mexican Food Is a Family Affair

Cilantro-Cotija Pesto

By Aarón Sánchez

Makes 2 cups

INGREDIENTS

• 1 cup unsalted raw or roasted pumpkin seeds
  
• ½ bunch fresh cilantro, stems trimmed 2 inches from the bottom
  
• 1 cup fresh basil leaves
  
• 1 cup olive oil, plus extra for storage
  
• ½ serrano chile or 1 jalapeño, coarsely chopped (seeds too, if you can take the heat)
  
• 2 garlic cloves, coarsely chopped
  
• ½ cup crumbled cotija or shredded pecorino or Parmesan cheese
  
• Salt and freshly ground black pepper
  

DIRECTIONS

1. Preheat oven to 400°F.
   
   
2. On a dry baking sheet, spread all of the pumpkin seeds in an even layer. Put in the oven and bake, checking the pumpkin seeds and gently shaking the baking sheet every 3 minutes, until the seeds start to dance, puff up and brown lightly. This should take approximately 10 minutes. Then take the baking sheet out of the oven, transfer the pumpkin seeds to a bowl and let them cool down to room temperature.
   
   
3. Put the fresh cilantro, basil leaves and 1 cup of olive oil into a food processor, and purée for 2 minutes. Add the chile, the garlic, the pumpkin seeds and the cotija cheese, and pulse until you have a coarse purée. Season with salt and pepper to taste. To store, you can put the mixture into a container with a tight-fitting lid and pour ¼ inch of olive oil over the surface to keep out the air. Each time you use it, stir that oil in, and replace it with another ¼ inch of oil before closing the container. This makes an airtight seal that will keep the pesto tasting fresh for up to 10 days.
   

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