This unique southwestern-inspired pesto is made with pepitas, which are the green pumpkin seeds that have been shelled from their white hulls. This pesto is particularly great with grilled shrimp, butternut squash ravioli, or pork chops; blended with avocado as a dip for tortilla chips; smeared on a black bean quesadilla; or tossed with penne, chorizo, and roasted red peppers. That should keep you busy for a while!

Ingredients

　　1 cup olive oil

　　3 garlic cloves, sliced

　　1/2 cup green shelled pumpkin seeds, or pepitas

　　1/4 cup crumbled feta or cotija cheese

　　1 bunch cilantro, coarsely chopped (both the leaves and tender stems)

　　1/2 cup coarsely chopped fresh basil or parsley leaves, tightly packed

　　1 tablespoon cider vinegar

　　Salt

　　Crushed red pepper flakes

　　Warm 1/2 cup olive oil over low heat in a small skillet and add the sliced garlic. Raise the heat to medium and sauté until garlic is lightly tanned and aromatic. Remove garlic from oil with a slotted spoon and drain on paper towels. Add pumpkin seeds to the oil and raise heat to medium-high, stirring. Cook for about 2 minutes, until seeds start to crackle and pop (be careful!) and are lightly browned. Remove seeds from oil with a slotted spoon and drain on paper towels. Reserve the oil. When the garlic and pumpkin seeds have cooled, transfer to the bowl of a food processor, and add the cheese and herbs. Pulse 3 or 4 times, until well mixed. Add vinegar and the reserved garlic oil. With the motor running, slowly pour in remaining olive oil until mixture reaches desired consistency. Season to taste with salt and red pepper.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.