Cilantro & Pumpkin Seed Pesto

by on February 19, 2012

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

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