The Sensitive Kitchen

Thursday, July 31, 2008

Cilantro Pumpkin Seed Pesto

3 cloves garlic, peeled
1/4 cup pepitas (hulled pumpkin seeds)
1/2 tsp cumin
1/4 tsp cayenne, to taste
Salt and pepper
2 medium bunches cilantro
1 Tbsp roasted garlic oil, chili oil or olive oil
3/4 cup water, as needed

In a food processor, mince garlic. Add pepitas; process until finely ground. Add cilantro in bunches, twisting to remove woody stems. Top with spices. Process until ground. Add oil, then, with motor running, drizzle in water until pesto reaches desired consistency. Store in a lidded jar. Makes 1 cup.


Post a Comment

Subscribe to Post Comments [Atom]

<< Home