Pumpkin Seed Pesto

• 1 cup olive oil
• 3 garlic cloves, sliced
• 1/2 cup green shelled pumpkin seeds, or pepitas
• 1/4 cup crumbled feta or cotija cheese
• 1 bunch cilantro, coarsely chopped (both the leaves and tender stems)
• 1/2 cup coarsely chopped fresh basil or parsley leaves, tightly packed
• 1 tablespoon cider vinegar
• Salt
• Crushed red pepper flakes

1. Warm 1/2 cup olive oil over low heat in a small skillet and add the sliced garlic.
2. Raise the heat to medium and saute until garlic is lightly tanned and aromatic.
3. Remove garlic from oil with a slotted spoon and drain on paper towels.
4. Add pumpkin seeds to the oil and raise heat to medium-high, stirring.
5. Cook for about 2 minutes, until seeds start to crackle and pop (be careful!)
6. and are lightly browned.
7. Remove seeds from oil with a slotted spoon and drain on paper towels.
8. Reserve the oil.
9. When the garlic and pumpkin seeds have cooled, transfer to the bowl of a food processor, and add the cheese and herbs.
10. Pulse 3 or 4 times, until well mixed.
11. Add vinegar and the reserved garlic oil.
12. With the motor running, slowly pour in remaining olive oil until mixture reaches desired consistency.
13. Season to taste with salt and red pepper.

olive oil, garlic, green shelled pumpkin seeds, crumbled feta, cilantro, fresh basil, cider vinegar, salt, red pepper

Taken from www.epicurious.com/recipes/food/views/pumpkin-seed-pesto-383490 (may not work)