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".
Pepita and Cilantro Pesto
Ingredients
Toasted pepitas (pumpkin seeds) give this Mexican-inspired pesto a warm, toasty flavor. Serve it with roasted squash or grilled fish.
Yield: makes About 1 Cup
Ingredients
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2 cups packed cilantro
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2⁄3 cup extra-virgin olive oil
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1⁄3 cup toasted pepitas
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1⁄3 cup finely grated parmesan
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2 tbsp. fresh lime juice
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1 clove garlic, finely chopped
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Kosher salt and freshly ground black pepper, to taste
Instructions
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Pulse cilantro, oil, pepitas, parmesan, lime juice, and garlic in a food processor until finely chopped; season with salt and pepper.
- Pulse cilantro, oil, pepitas, parmesan, lime juice, and garlic in a food processor until finely chopped; season with salt and pepper.
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