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PUMPKIN SEED PESTO (SALLYE)
pumpkin seeds, hulled and roasted
grated parmesan cheese
cilantro (leaves only)***
How to Make PUMPKIN SEED PESTO (SALLYE)
1*** You can substitute parsley, basil or other herbs of choice for cilantro
2Place pumpkin seeds, cheese and garlic in food processor with metal blade.
Process until mixture is finely ground
3Stop processor and add herbs and lemon juice to mixture in processor.
Put lid back on processor.
4Pulse 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.
5Taste and season with a pinch of salt if needed.
6May be stored in fridge for a week or ten days.
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About PUMPKIN SEED PESTO (SALLYE)