Ingredients: 

• 1/3 cup pumpkin seeds

• 2 small cloves of garlic

• 1 bunch Coriander (stem and leaves)

• 1/4 Sarawak cheese (crumbled)

• 1/3 cup Extra virgin olive oil

Method: 

In a food processor, add the garlic, pumpkin seeds and pulse it a few times. Then add coriander, cheese and extra virgin olive oil. Blend till desired consistency. Place the pesto in a container and add more extra virgin olive oil.

Note: Store in airtight container in the fridge. Homemade pesto can be kept for up to 7 days.