¿porque No? Mexican Pesto

Had a craving for pesto...no fresh basil. End of story.

• Ready In: 10 mins
• Serves: 4
• Yields: 3/4 cups

Ingredients

• 2  tablespoons  roasted  pumpkin seeds (or sunflower seeds)
• 1  teaspoon garlic, minced
• 1⁄2  jalapeno, chopped (optional depending on your menu)
• 2  tablespoons  corn oil (or olive oil)
• 1⁄2 cup cilantro leaf, packed tightly
• 1  tablespoon fresh oregano
• 1⁄2 teaspoon cumin seed, roasted
• 1⁄4 cup Cotija cheese
• 1  dash black pepper

Directions

1. NOTE: Pumpkin seeds are also known as "pepitas".
2. Roast the cumin seeds and pumpkin seeds and set aside to cool. DO NOT burn.
3. In mini-blender or food processor add all the ingredients and blend to a paste.
4. Can also use a pestle and mortar or molcajete to blend the ingredients.
5. Stir into cooked hot rice, noodles -- spread on bolillos -- .