3 cups (750 ml) fresh cilantro

• 1/4 cup (60 ml) pumpkin seeds or
• 1/4 cup (60 ml) toasted pine nuts

In a food processor, chop together all the ingredients, except for the oil. Drizzle in the oil until the mixture has a creamy and slightly grainy texture. Add oil, as needed, for the desired texture. Season with salt and pepper. Keeps for two weeks in the refrigerator and freezes well.

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