PEPITA PESTO

• porcijos: 1 Cup

Ingredientai

About 1½ cups roughly chopped fresh cilantro

About 2 cups roughly chopped fresh flat-leaf parsley

6 garlic cloves

1 cup unsalted raw pepitas (pumpkin seeds)

½ teaspoon kosher salt, plus extra to taste

½ cup pure olive oil

Nurodymai

Put the cilantro and parsley in a food processor and add the garlic, pepitas, and salt. Pulse for 5 seconds and then scrape down the sides of the bowl. Repeat the pulsing and scraping about 5 more times, until the ingredients are finely minced. While the machine is running, slowly pour the olive oil through the feed tube, processing until the pesto is combined and looks like coarse meal, about 30 seconds, scraping down sides if necessary.

Taste and adjust the seasoning with more salt as needed. Use the pesto immediately or transfer it to an airtight container or glass jar (see Trejo’s Tip) and refrigerate it for up to 3 days.

Pastabos

In the spirit of zero waste of food, effort, or the funds needed to make this pesto, we encourage you to come up with new ways of using it. At the restaurant it’s served as a sauce for the Carne Asada Burritos (this page), but don’t let that keep you from serving it with grilled steak or chicken, or, yes, pasta.

HOW TO STORE PESTO

To keep pesto from oxidizing and discoloring, pour a thin layer of olive oil over the pesto after you’ve transferred it to a jar.