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
- 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
- In food processor, blend the pumpkin seeds, cilantro, olive oil, lime juice, garlic, jalapeno, salt, pepper and water until smooth.
- Scrape down sides of processor as necessary.
By the way, it makes an awesome topping for a chicken sandwich…