1/4 cup extra-virgin olive oil
1 cup pepitas (hulled pumpkin seeds)
1 serrano chile, halved and thinly sliced
2 cloves garlic, finely minced
1/2 pound tomatillos, husks and cores removed, rinsed well and quartered
2 scallions, thinly sliced
1/2 cup fresh cilantro leaves and soft stems, plus additional leaves for garnish
Juice of 1 lime (about 2 tablespoons)
Tortilla chips, for serving
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