¼ cup unroasted pumpkin seeds 2-3 cloves garlic 1 Tbsp + 2 Tbsp olive oil 1 tsp dried oregano 4 tomatillos The leafy tops of 4 organic carrots (try not to use too much stem) 8 sprigs fresh cilantro 1 small jalapeno chile ¼ cup vegetable stock Salt to taste, if desired 200g SPCA Certified jack cheese
1. Place unpeeled garlic cloves in a small ovenproof dish and pour 1 Tbsp of olive oil over them. Sprinkle with dried oregano and roast at about 300ºF for 45 minutes to an hour, or until very soft. When done cool and squeeze the soft flesh out of the skins.
2. Skewer the jalapeno pepper with a fork and roast it over a medium burner until the skin starts to blister. Place in a dish and cover with a teatowel until cool; then with a sharp knife remove the skin and seeds.
3. Put pumpkin seeds in a cast iron pan and heat over a medium flame until they start to pop. In a food processor, combine seeds with roasted garlic, tomatillos, carrot leaves, cilantro, roasted jalapeno, stock and salt if desired. Puree to a paste.
4. Cut the cheese into slices and place in an ovenproof dish. Spoon the pumpkin seed-paste over and around the cheese and pour the remaining 2 Tbsp of oil over top. Cook at about 400ºF for 30 minutes or until the cheese is melted and bubbly. Stir to mix the pesto into the cheese and serve with tortilla chips.