Pumpkin Seed Dip

1 c. raw pumpkin seeds
2 T. canola oil
1/2 c. finely chopped shallots
1 large jalapeno, stemmed, seeded and finely chopped
3 garlic cloves, minced
1/4 tsp. salt
1/4 c. flat leaf parsley
1/4 c. cilantro
2 T. fresh lime juice
2 T. extra virgin olive oil
1/4 c. water

In a large skillet, toast the pumpkin seeds over medium heat until golden, about 5 minutes. Toss occasionally and be careful not to burn them. When toasted, put them in a food processor.
In the same skillet, heat the canola oil. Add the shallots, jalapeno, garlic and salt. Cook over medium heat, stirring occasionally, until softened. Add this mixture to the pumpkin seeds in the food processor and let cool.
Add parsley, cilantro, lime juice, olive oil and water to the food processor and puree until nearly smooth. Season with additional salt if needed. Serve with tortilla chips and/or carrot sticks.
You can serve immediately or store in the refrigerator for up to 3 days. Bring to room temperature before serving.

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