Pumpkin Seed Pesto

1. 1/3 cup hulled pumpkin seeds, (pepitas)
2. 2 jalapeño peppers, quartered and seeded
3. 1 cup fresh cilantro leaves
4. 1/4 cup reduced-fat sour cream
   

   Lucerne Sour Cream Regular
5. 1 teaspoon lime juice
   Limes Regular
6. Salt, to taste
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13. Lightly toast pumpkin seeds in a small heavy skillet over medium heat, for about 2 minutes. Place in a blender or food processor; add jalapeños, cilantro, sour cream and lime juice. Blend until smooth. Season with salt.