October 25th, 2007

Southwest Pesto

Jonathon Ortlieb
Minneapolis, MN

Southwest Pesto

1 Bunch of Cilantro (about 3 cups chopped, stems and leaves)
4 Cloves of Garlic
1/4 Cup of Pumpkin Seeds
1/4 Parmesan Reggiano
Extra Virgin Olive Oil
Salt, Pepper, and Cumin to taste

Put the first four ingredients in a food processor and process while
slowly drizzling in the olive oil.  Salt, pepper and cumin to taste. 
I usually serve this over paper thin slices of grilled flank steak on a
bed of a fresh pasta I make with a combination of the traditional wheat
flour and more Southwestern corn flour.