Ingredients

• 1/2 bunch parsley
• 1 bunch cilantro
• 1 cup olive oil
• 6 garlic cloves, chopped
• 1 cup toasted pumpkinseeds, ground
• 1/2 cup small diced Mancego
• 1 lime, juiced
• Salt
• 3 air-dried chorizo links, sliced 3/4-inch thick

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Instructions

1. 3/4-inch bamboo skewers, soaked in water
2. In a food processor, puree the parsley and cilantro with the olive oil. Add the garlic, pumpkinseeds, and cheese and pulse. Season with lime juice and salt. Set aside.
3. Skewer 3 slices of chorizo lengthwise. Grill the anticuchos (chorizo skewers) until heated through, for approximately 1 minute on each side. Serve with the cilantro pesto.