Pepita Habanero Pesto

Name: Pepita Habanero Pesto
Ingredients: 1/3 cup raw and hulled pumpkin seeds (or pepitas); 1/3 cup pine nuts; 1 habanero (stemmed); 1 cup cilantro leaves; 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)

Ingredients

1/3 cup raw and hulled pumpkin seeds or pepitas
1/3 cup pine nuts
1 habanero stemmed
1 cup cilantro leaves
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

To Prepare

On a preheated small skillet, comal, or griddle, 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 habanero, cilantro, basil, garlic, olive oil, cheese and salt. Puree until smooth.