Pepita and Cilantro Pesto

by0| PUBLISHED Jul 11, 2011 4:00 AM
Pepita and Cilantro Pesto
Toasted pepitas (pumpkin seeds) give this vibrant Mexican-inspired pesto a warm, toasty flavor. Todd Coleman
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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".

Yield: makes About 1 Cup

Ingredients

  • 2 cups packed cilantro
  • <sup>2</sup>⁄<sub>3</sub> cup extra-virgin olive oil
  • <sup>1</sup>⁄<sub>3</sub> cup toasted pepitas
  • <sup>1</sup>⁄<sub>3</sub> cup finely grated parmesan
  • 2 tbsp. fresh lime juice
  • 1 clove garlic, finely chopped
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • Pulse cilantro, oil, pepitas, parmesan, lime juice, and garlic in a food processor until finely chopped; season with salt and pepper.