Cook The Book: Roasted Tomatoes And Pumpkin Seed Pesto

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1 pound small Roma tomatoes, cored

2 teaspoons kosher salt

1/2 teaspoon sugar

6 poblano chiles, oil roasted, peeled, cored, and seeded

3/4 cup pumpkin seeds, lightly toasted

3/4 teaspoon green chile powder

2 teaspoons lemon-infused olive oil

1 tablespoon fresh lime juice

1 cup loosely packed, coarsely chopped fresh cilantro leaves

8 (5 1/2-inch) soft yellow corn tortillas

Garnish: chopped fresh basil or mint leaves

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