2 or 3 pcs canned jalapenos, depending on desired heat
½ cup coarsely chopped pumpkin seeds
2 tbsp water
1 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
Salt and white pepper to taste
Chop garlic and let sit for 5 minutes while you prepare the rest of the ingredients.
Blend all ingredients in a food processor or blender . Add olive oil a little at a time at end. You want the pesto to be blended yet not smooth. It is best with a little texture. Serve at room temperature. Do not heat it.
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