First off - we'd like to congratulate Too Many Chefs alumnus Justin (once of Bogotá, now of Switzerland) and his wife Emily on the birth of their first son, Bennet!
Second, here's an application for that cilantro pesto we made last week. We had some last night on pasta (I know, pesto on pasta - who woulda thunk it?) with a handful of toasted spiced pepitas. Delicious.
Here's the recipe for the pepitas (pumpkin seeds which have had their shells removed so only the green inner seed is left):
1 cup raw, unsalted pepitas
2 tablespoons butter
1/2 tsp kosher salt
1/2 tsp chili powder or cayenne
3 tablespoons lime juice
Melt the butter in the pan. When it starts to foam a bit, add the pepitas and toss well to coat.
Add the salt, cayenne and lime and toss well. Cook, stirring frequently over medium-high heat until the pepitas start to take on just a little color.
Cool and eat with your fingers or better, add some to pasta dressed with a couple of tablespoons of our cilantro pesto - s'nice!