2-3 cloves garlic, peeled
1/2 c. Italian parsley (or basil)
1/2 c. oregano (including 2 T. Mexican oregano, if possible)
1/4 c. pumpkin seeds
1/4 c. freshly grated Parmesan cheese
2 tsp. fresh lime juice
1-2 serrano peppers, seeded and minced, or more to taste
3/4 c. olive oil additional olive oil
In a blender or food processor, blend all ingredients except the olive oil. Slowly add 3/4 c. olive oil, and blend until smooth. Use immediately, or spoon into a jar, cover with a thin layer of olive oil, and refrigerate until needed.
From the July 2001 issue.