Cilantro-Pumpkin Seed Pesto
I first noticed cilantro pesto with pumpkin seeds in Heidi Swanson’s terrific Supernatural Everyday cookbook, where she tosses it with ravioli for a room-temperature salad. I created my own cheese-less version and put it on everything, from eggs to roasted chicken. In the dead of winter, this sauce makes roasted root vegetables taste bright and alive.
Makes about 1 cupIngredients
2 Garlic Cloves
1/2 cup Pumpkin Seeds
3 cups Cilantro Leaves, loosely packed leaves and tender stems
3/4 cup Stew Leonard’s Extra Virgin Olive Oil
2 tsp. Lemon Juice, plus more to test
Freshly Ground Black Pepper
Preheat the oven or toaster oven to 350°F.
In a small saucepan, bring some water to a boil. Add the garlic and boil for 1 minute. Drain and transfer to a blender; let cool (or run under cold water, then drain well).
Spread the pumpkin seeds on a baking sheet and toast in the oven until puffed, 2 to 3 minutes.
Transfer to a blender and let cool. (Alternatively, you can toast the pumpkin seeds in a dry skillet.)
Add the cilantro and pulse until the garlic, pumpkin seeds, and cilantro are finely chopped. With the machine on, add the olive oil in a thin stream, and then add the lemon juice. Season with salt and pepper.
The pesto can be refrigerated in an airtight container for up to 3 days.