This is a simple and easy pesto to make. Once my cilantro started to flower, it was a great opportunity to use up the rest of the plant since it was at the end of its cycle.
• 1 cup of fresh organic cilantro leaves and flowers (no stems)
• 1 cup of fresh organic Italian parsley
• 1 cup of raw organic pumpkin seeds
• 3/4 cup of olive oil
• 1/2 lime
• Sea salt and freshly ground pepper to taste
Place the cilantro, parsley, olive oil and pumpkin seeds in a Vita-Mixer, blender or Cuisinart. Blend together until chopped. If the ingredients seem too dry, add a tablespoon of water and a little more olive oil. Add the juice from one-half of a lime. Blend again. Serve.
This pesto is meant to be chunky. If you prefer a smoother pesto, add more water and olive oil until smooth.
Serve on a cheese plate, on a pizza, on pasta or use on a sandwich.
Carol Carimi Acutt