May 4, 2013 | Filed Under Pesto
My friend sent me this recipe. She thought I migh like it. She was right! What’s not to like? It’s got cilantro, my favorite, and I happened to have pumpkin seeds. I usually don’t. I made the simple pesto and served it over some chicken I’d prepared, earlier. It was very good. A few changes to the recipe: It calls for parsley. I didn’t have any, so i skipped it entirely. Also, I used fresh jalapeno instead of the canned. My pesto was very good. I could have eaten it plain without anything else.
Cilantro Pesto with Pumpkin Seeds
WHFoods.org (George Mateljan)
Enhance the flavor of chicken or fish with this great tasting pesto that can be prepared in a matter of minutes. Add it to fish tacos with a few avocado slices for a taste treat. Enjoy!
Prep and Cook Time: 10 minutes
2 cups chopped fresh cilantro
1 cup chopped fresh parsley
3 scallion, chopped
4 cloves garlic, coarsely chopped
1 tsp ground cumin
2 or 3 canned jalapenos, depending on desired heat
1/2 cup coarsely chopped pumpkin seeds
2 TBS water
1 TBS fresh lemon juice
2 TBS extra virgin olive oil
salt and white pepper to taste
- Chop garlic and let sit for 5 minutes to enhance its health-promoting properties while you prepare the rest of the ingredients.
- Blend all ingredients in a food processor or blender. Add olive oil a little at a time at end. You want the pesto to be blended yet not smooth. It is best with a little texture. Serve at room temperature. Do not heat it.