CHICKEN WITH CILANTRO & PUMPKIN SEED PESTO serves 4 ½ cup (2 oz/60 g) hulled pumpkin seeds 2 cups (2 oz/60 g) packed cilantro leaves 5 Tbsp (3 f l oz/80 ml) olive oil, plus more for greasing 3 Tbsp fresh lime juice 1 clove garlic ½ serrano chile, seeded Salt and freshly ground pepper 4 boneless, skinless chicken breast halves, about 6 oz (185 g) each Preheat the oven to 350°F (180°C). Spread the pumpkin seeds on a baking sheet and toast until fragrant and just golden, 8-10 minutes. In a food processor, purée the toasted pumpkin seeds, cilantro, 4 Tbsp (2 fl oz/60 ml) of the oil, the lime juice, garlic, chile, ¼ tsp salt, and ¼ cup (2 fl oz/60 ml) water until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Prepare a grill for direct-heat cooking over medium-high heat, and oil the rack. Brush the chicken on both sides with the remaining 1 Tbsp oil and season with salt and pepper. Grill, turning once, until cooked through, 12-13 minutes. Transfer the chicken to warmed plates, spoon the pesto on top, and serve.