Mexican Pesto

1. Take pumpkin seeds and place them in a food processor or a blender.
2. Let grind until the seeds are thoroughly chopped.
3. Next, combine together cilantro, cheese, garlic, Chile pepper, salt, and olive oil. Mix well.
4. Now cover up and process until you get a smooth paste.
5. Transfer from the processor to a jar or a similar container by grazing the sides of the bowl with a spatula if needed.

Trivia

Pesto is thought to have two ancestors, backpedaling to the Roman age (27 BC). The old Romans used to eat a same kind of sauce called moretum, which was made by pounding garlic, salt, cheddar, herbs, olive oil and vinegar together.

The utilization of this sauce in the Roman food is even specified in the Appendix Vergiliana, a very old collection of sonnets.

During the Middle Ages (5^th to 15^th century), a widespread sauce in the Genoan cooking was agliata, which was fundamentally a crush of garlic and walnuts, as garlic was a staple in the nourishment of Ligurians, particularly for the seafarers.

Basil, the principal element of today’s pesto, was first recorded just in the mid-nineteenth century when gastronomist Giovanni Battista Ratto distributed his book La Cuciniera Genovese in 1863.