Instructions: 1) In a food processor, combine the spinach, cilantro, parsley, pumpkin seeds, cheese, oregano, garlic and chile. Pulse to blend.

2) With the motor running, add the oil and lime juice and process for 15 to 20 minutes until well blended. Scrape into a container, cover, and refrigerate until ready to use. The pesto keeps for 3 to 4 days in the refrigerator.

Makes
2 cups.

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