¼ cup (40 g) roasted pumpkin seeds

1 cup (250 ml) vegetable oil

1 ½ cups (55 g) cilantro leaves and stems, coarsely chopped

½ cup (20 g) flat-leaf parsley, coarsely chopped

¼ cup (20 g) Parmesan cheese, freshly grated

¼ cup (10 g) chives, coarsely chopped

In a food processor, blend the pumpkin seeds. Add the remaining ingredients and purée until smooth. Use a spatula to scrape down the sides of the food processor as needed. Set aside.

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