Mexican Pumpkin Seed Sauce

Ingredients

• 60 g pumpkin seeds
• 125 ml classic vegetable broth
• 1 tsp anise
• 1 bunch cilantro
• 6 romaine lettuce leaves
• 50 g onions (1 onion)
• 1 Garlic clove
• 2 tbsp oil
• Salt

Instructions

1. 1.

   Toast the pumpkin seeds in a dry pan until lightly puffed.

2. 2.

   Blend the toasted seeds with the broth in a food processor or blender into a paste.

3. 3.

   Toast the anise in a dry pan until it releases a light smoke.

4. 4.

   Wash and shake off excess water from the cilantro, remove leaves from stems, and roughly chop. Wash and dry the romaine lettuce leaves and roughly chop them as well.

5. 5.

   Peel and finely chop the onion and garlic.

6. 6.

   Heat 1 tbsp oil in a pan, sauté the onion and garlic until lightly browned.

7. 7.

   Add the onion-garlic mixture, pumpkin seed paste, anise, half of the cilantro, and the romaine to the food processor and blend until smooth. Season with salt.

8. 8.

   Heat the remaining oil in a pan over high heat, cook the puree for 2 minutes while stirring (do not overcook or the sauce will turn gray).

9. 9.

   Add the remaining cilantro, then blend everything again in the food processor. Serve at room temperature.