Pepita and Cilantro Pesto
Toasted pepitas (pumpkin seeds) give this Mexican-inspired pesto a warm, toasty flavor. Serve it with roasted squash or grilled fish. This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone's story "Glorious Pesto.
Enlarge Image
Credit: Todd Coleman
INGREDIENTS
2 cups packed cilantro2/3 cup extra-virgin olive oil
1/3 cup toasted pepitas
1/3 cup finely grated parmesan
2 tbsp. fresh lime juice
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
Your Rating & Review