4. Heat a nonstick skillet or grill pan on medium-high heat and spray with olive oil. When the skillet is hot, saute the paillards in batches, about 2-3 minutes per side.

5. Place on serving plates and spoon over some vinaigrette. Serve immediately.

Mexican Pesto

Makes about 1 1/4 cups.

1/2 cup raw pepitas (pumpkin seeds)

3 medium garlic cloves

1 1/2 cups fresh Italian parsley leaves, firmly packed (about 1 medium bunch)

1 cup cilantro leaves

Zest of 1 lemon

1/2 cup olive oil

Freshly ground black pepper

1/2 cup freshly grated Parmesan cheese

1. Preheat the oven to 350 F. Place the nuts on a baking sheet and toast them for about 5 minutes or until lightly browned and fragrant. Reserve.

2. While the motor is running, add the garlic cloves to a food processor fitted with the metal blade. Process until pureed. Add the herbs and process until finely chopped. Add the nuts and finely chop.

3. With blades turning, slowly pour in the olive oil in a fine stream. Scrape down the sides of bowl to blend the ingredients. Add pepper. Just before serving, add the cheese and process until well blended. Taste for seasoning Store and remaining pesto in a airtight container in the refrigerator for up to 1 week.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 20 cookbooks, including most recently "Seriously Simple Parties" (Chronicle Books, 2012), and also a James Beard award-winning radio show host. You can contact her at www.seriouslysimple.com.)