Cilantro Pesto - Chef Jody Prestine, Owner, Chef Thyme Personal Chef Service

This tasty pesto with a Southwestern edge can be used for a number of applications, including the usual one of providing a "condimento" for pasta.  Chef Prestine used it in her South of the Border Chicken Cordon Bleu so, if you decide to reproduce that recipe, here's the pesto.

Ingredients:

1 1/2 cup cilantro leaves
1 cup fresh basil leaves, firmly packed
6-7 large garlic cloves
2 shallots
2/3 cup green pumpkin seeds
1/2 cup salty Mexican cheese (Chihuahua)
1 tsp toasted coriander seed, crushed
1 tsp finely minced Serrano chili pepper
1/2 tsp freshly ground black pepper
2/3 - 3/4 cup fruity olive oil

Using a food processor, process the cilantro, basil, garlic, shallots and pumpkin seeds until chopped.  With the processor running, add the cheese, coriander, chili and black pepper and process until smooth.  Cover and refrigerate until ready to use.  You can freeze it in small batches for later use if you like.