Mexican Pesto

¼ cup hulled pumpkin seeds (pepitas)

1 bunch cilantro

¼ cup grated cotija cheese

4 cloves garlic

1 serrano chile pepper, seeded

½ teaspoon salt

6 tablespoons olive oil

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.