porque No? Mexican Pesto

• 2 tablespoons roasted pumpkin seeds (or sunflower seeds)
• 1 teaspoon garlic, minced
• 12 jalapeno, chopped (optional depending on your menu)
• 2 tablespoons corn oil (or olive oil)
• 12 cup cilantro leaf, packed tightly
• 1 tablespoon fresh oregano
• 12 teaspoon cumin seed, roasted
• 14 cup Cotija cheese
• 1 dash black pepper

1. NOTE: Pumpkin seeds are also known as "pepitas".
2. Roast the cumin seeds and pumpkin seeds and set aside to cool.
3. DO NOT burn.
4. In mini-blender or food processor add all the ingredients and blend to a paste.
5. Can also use a pestle and mortar or molcajete to blend the ingredients.
6. Stir into cooked hot rice, noodles -- spread on bolillos -- .

pumpkin seeds, garlic, jalapeno, corn oil, cilantro leaf, fresh oregano, cumin, cotija cheese, black pepper

Taken from www.food.com/recipe/porque-no-mexican-pesto-138036 (may not work)