3/4-inch bamboo skewers, soaked in water
In a food processor, puree the parsley and cilantro with the olive oil. Add the garlic, pumpkinseeds, and cheese and pulse. Season with lime juice and salt. Set aside.
Skewer 3 slices of chorizo lengthwise. Grill the anticuchos (chorizo skewers) until heated through, for approximately 1 minute on each side. Serve with the cilantro pesto.
Recipe courtesy of Alex Garcia