pumpkin seed pesto (sallye)

Name: PUMPKIN SEED PESTO (SALLYE)
Prep time: 10 min
Cuisine: American
Ingredients: 1/2 cup(s) pumpkin seeds, hulled and roasted; 2 tablespoon(s) grated parmesan cheese; 1 medium garlic clove; 1-1/2 cup(s) cilantro (leaves only)***; 2 teaspoon(s) lemon juice; 1/2 cup(s) olive oil

(1 RATING)

11 Pinches

sallye bates

Austin, TX

Updated on Jun 23, 2015

This recipe is compliments of my cookbook called True Food, and is promised to be healthy for you. It's also very good.

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prep time 10 Min

cook time

method Food Processor

yield

Ingredients

1/2 cup pumpkin seeds, hulled and roasted
2 tablespoons grated parmesan cheese
1 medium garlic clove
1-1/2 cup cilantro (leaves only)***
2 teaspoons lemon juice
1/2 cup olive oil

How To Make pumpkin seed pesto (sallye)

Step 1

*** You can substitute parsley, basil or other herbs of choice for cilantro

Step 2

Place pumpkin seeds, cheese and garlic in food processor with metal blade. Process until mixture is finely ground
Step 3

Stop processor and add herbs and lemon juice to mixture in processor. Put lid back on processor.
Step 4

Pulse processor, while slowly adding olive oil through the small hole in lid. Continue pulsing until mixture is finely chopped and olive oil is just blended in. Do not overprocess.
Step 5

Taste and season with a pinch of salt if needed.
Step 6

May be stored in fridge for a week or ten days.
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