Mexican Pesto

¼ cup hulled pumpkin seeds
1 bunch cilantro
¼ cup grated cojita cheese (or parmesan)
4 cloves garlic
½ t. salt
6 T. jalapeno olive oil

Place the pumpkin seeds in food processor, pulse until coarsely chopped. Add cilantro, cheese, garlic, salt and oil; cover and process until smooth, scraping the sides of the bowl with a spatula as necessary.

Jalapeno Extra Virgin Olive Oil

Made with roasted jalapeno and California extra virgin olive oil. Features reasonable heat and incredible flavor which you feel primarily on your tongue.