Instructions: In a skillet over medium heat, toast pumpkin seeds in oil until they are fragrant. Stir in onion and saute 3 to 4 minutes until onions soften and seeds plump. Add garlic and saute 1 to 2 minutes more. Transfer mixture to a food processor and let cook about 15 minutes. To mixture in the processor, add cilantro and parsley. Process to a slightly chunky paste. With motor running, add lime juice, then stock, in a slow steady stream. Add sour cream and pulse a few times until smooth. Season to taste with salt & pepper.

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