Cilantro and Pumpkin Seed Pesto

Calling all cilantro lovers!

For some reason, I randomly got a craving for pesto last night. I can’t remember the last time that I actually had pesto (I probably eat it once a year), so that craving really came out of nowhere!

Actually, who wouldn’t get a craving for olive oil, garlic, and fresh herbs?

That sounds totally normal to me

When I think of pesto, the first thing that pops into my head is a traditional pesto that you would find in an Italian restaurant (made with basil, pine nuts, and parmesan cheese).

However, pesto can be made with a variety of nuts, herbs, and cheeses. You can really let your imagination run wild!

Instead of using the traditional combination of pine nuts and basil, I used what I had on hand in my apartment. Believe it or not, this pesto was ten times better than I have had in any restaurant!

I think the nuts in pesto give it a great texture, so I like to leave mine a little chunky. Feel free to smooth it into a paste if you prefer a smoother sauce.

Cilantro and Pumpkin Seed Pesto

Ingredients

• 1/2 cups roasted pumpkin seeds
• 2 cups fresh cilantro leaves, packed
• 4 TBS olive oil
• 3 TBS lemon juice
• 2 cloves of garlic, minced
• 1 jalapeno, seeded and chopped
• Salt and pepper, to taste
• 1/8 cup to 1/4 cup water

Directions

1. In food processor, blend the pumpkin seeds, cilantro, olive oil, lime juice, garlic, jalapeno, salt, pepper and water until smooth.
2. Scrape down sides of processor as necessary.

By the way, it makes an awesome topping for a chicken sandwich…

Tagged as: Chicken, Cilantro, Food Processor, Pesto, Pumpkin Seeds, Sandwich