Cilantro Pesto With Pumpkin Seeds |
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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 6 |
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Received this in an email from (a good site for sound nutrition advice). I like this recipe because it is fresh, fast & adaptable to what the garden is currently offering. The site offered this as well - If you want to enhance the flavor of chicken or fish as well as add extra vitamins K, A and C to your meal, try this pesto that can be prepared in a matter of minutes. It's also a great addition to fish tacos; top tacos with pesto and avocado for a taste treat. Try fresh peppers from the garden - seeding them to control the heat & adding judiciously. Ingredients:
2 cups cilantro, chopped fresh |
1 cup parsley, chopped fresh |
3 scallions, chopped |
4 garlic cloves, coarsely chopped |
1 teaspoon ground cumin |
2 -3 jalapenos (canned & fresh ok) |
1/2 cup pumpkin seeds, coarsely chopped |
2 tablespoons water |
1 tablespoon lemon juice, fresh |
2 tablespoons extra virgin olive oil |
salt, to taste |
white pepper, to taste |
Directions:
1. Chop garlic and let sit for 5 minutes to enhance their health-promoting properties while you prepare the rest of the ingredients.
2. 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.
3. Serve at room temperature. Do not heat it.
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