Serving 2 cups
1/3 cup raw and hulled pumpkin seeds or pepitas
1/3 cup pine nuts
1 tablespoon Chile Crunch or more to taste
1 cup cilantro leaves (can substitute parsley)
3 cups basil leaves
2 small garlic cloves
1 cup olive oil
1/2 cup Parmigiano Reggiano, Pecorino Romano, or queso Cotija
1/2 teaspoon kosher or coarse sea salt or to taste
On a preheated dry small skillet 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 Chile Crunch, cilantro, basil, garlic, olive oil, shredded Parmesan cheese and salt. Puree until smooth.
New Potatoes: Toss new potatoes in a little olive oil and lightly salt. Bake in a 400˚ oven for about 10 minutes or until soft. Toss with a little salt while still warm. Cut off the tops, scoop out a little of the potatoes to make a well and stuff with pesto. Top with grated parmesan and broil until melted.
Cherry Tomatoes: Cut the tops off cherry tomatoes, core, and stuff with the pesto.
Crostini: Slice a baguette at an angle and paint the slices with a little olive oil. Toast until just brown. Spread the toasted bread slices with pesto. Serve as is, or top with a slice of tomato.
Pasta: Use with your favorite pasta.
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