Pepitas Pesto Recipe

Ingredients

• 1 cup roughly chopped fresh cilantro ((some stems are okay) rinsed and patted or spun dry)
• 1 cup roughly chopped fresh flat leaf parsley ((some stems are okay) rinsed and patted or spun dry)
• 3 large garlic cloves
• ½ cup unsalted raw pepitas (pumpkin seeds)
• ½ teaspoon kosher salt or more to taste
• ¼ teaspoon black ground pepper
• ½ cup extra virgin olive oil
• 1 Tablespoon fresh lemon juice

Steps

1. 1

   Place the cilantro,parsley, garlic, pepitas and salt and in a food processor.

2. 2

   Pulse for 5 seconds and then scrape down the sides of the bowl. Repeat the pulsing and scraping about 5 more times until the ingredients are finely minced.

3. 3

   Add the olive oil and pulse again until the pesto is combined and looks like a coarse meal. About 30 seconds. Scrape down the sides again if necessary.

4. 4

   Taste and adjust the seasoning with more salt as needed.

5. 5

   use the pesto immediately or transfer to an airtight container or glass jar. Refrigerate it for up to 3 days.