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Southwest Pesto

1 bunch of cilantro (about 3 cups chopped, stems and leaves)
4 cloves of garlic
1/4 cup of pumpkin seeds
1/4 parmesan reggiano
extra virgin olive oil
salt, pepper, and cumin to taste
Directions: Put the first four ingredients in a food processor and process while slowly drizzling in the olive oil. Salt, pepper and cumin to taste. I usually serve this over paper thin slices of grilled flank steak on a bed of a fresh pasta I make with a combination of the traditional wheat flour and more southwestern corn flour.
Source: KC Steak Company

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