by Rod
(Dallas, TX )
This Pumpkin Seed Cilantro Pesto recipe is from the internet, but with several of my alterations (including the substitution of pumpkin seeds). It goes great with the Multigrain Black Bean Bread!
Pumpkin Seed Cilantro Pesto
Ingredients:
3 cups fresh cilantro, rinsed and drained
2 tablespoons fresh lemon or lime juice
2 medium cloves garlic, diced
1/3 cup grated Parmesan cheese
1/3 cup extra virgin olive oil
1/2 cup finely chopped pumpkin seeds
Note: Smaller pumpkin seed pieces (front, right in photo) work best.
1 small jalapeno pepper, seeded and minced optional)
Preparation:
Strip the cilantro leaves from the larger stems, leaving the smaller stems; rinse the leaves and drain well. Pack the leaves into a food processor or blender.
Add the lemon juice, garlic, cheese and olive oil; process to a uniform consistency.
Add the chopped pumpkin seeds and jalapeno pepper (if desired); process until combined.
Refrigerate unused portion.
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