| Ingredients: 3/10 Cup(s) pumpkin seeds 3/10 Cup(s) pine nuts 1 stemmed pepper, habanero 1 Cup(s) cilantro 3 Cup(s) basil leaves 2 small garlic clove 1 Cup(s) oil, olive 1/2 Cup(s) Parmigiano-Reggiano cheese 1/2 Teaspoon(s) Sea salt |
Directions:
On a preheated small skillet, comal, or griddle, set over medium low heat, gently toast the pumpkin seeds and pine nuts for just 2 to 3 minutes, stirring often, until they start changing color, don't let them brown. Scrape into the jar of a blender or food processor, add the habanero, cilantro, basil, garlic, olive oil, cheese and salt. Puree until smooth. |