Title: Border Pesto
Categories: Mexican Pasta Sauce
Yield: 2 1/2 cups

2	tb	Green squash seeds
1	ts	Kosher salt
1	cl	Garlic
2	c	Cilantro leaves; packed
1/2	c	Olive oil
2	tb	Cotija or Romano cheese;
		. grated
1	tb	Crema agria *OR*
1	tb	Creme fraiche *OR*
1/2	tb	Yogurt *AND*
1/2	tb	Sour cream; mixed until
		. smooth

Cilantro replaces parsley -- and green squash seeds replace the pine nuts ~- to give this pesto a Texas tang.

DIRECTIONS:

Pulse the squash seeds and salt in a food processor until powdered. Add the garlic and cilantro; pulse. With the processor running, drizzle in the olive oil.

Pour the cilantro mixture into a mixing bowl. Stir in the cheese and crema agria until smooth. Serve over pasta or gnocchi.

Makes about 2 1/2 cups of pesto. ** The Herb Companion -- Jun/Jul 96 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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