2 cups pumpkin seeds, slightly toasted
4 cloves garlic
15 stems cilantro, washed and dried
1/2 Tbs. chili flakes
Juice and zest of 1 lime
1/2 cup extra-virgin olive oil
1 Tbs. kosher salt, divided
1 tsp. freshly ground black pepper, divided
2 lbs. fresh green butter beans in the shell, washed
2 Tbs. vegetable oil
2 oz. Cotija cheese, crumbled
Put the pumpkin seeds, garlic, cilantro, chili flakes, lime zest and juice, olive oil, half of the salt, and half of the pepper in a food processor and process until smooth. Reserve at room temperature.
Put equal parts of ice and water in a large bowl. Bring a large pot of salted water to a boil over high heat. Add the butter beans. Cook them for three minutes, or until tender. Drain. Put the butter beans in the ice water and let sit for one minute to stop the cooking. Drain. Dry on paper towels.
Prepare a hot grill. Toss the butter beans with the vegetable oil. Add the remaining half of the salt and pepper and toss again. Place the butter beans in a grill basket and grill for one to two minutes on each side, or until charred.
Place the hot butter beans, still in their shells, in a large bowl. Add the pesto and toss. Finish with the Cotija cheese. Serve immediately.
