1 large or 2 small bunches
raw pumpkin seeds
fresh lemon juice
plus more to taste
fine sea salt
extra virgin olive oil (EVOO)
plus more as needed
Trim ½” off cilantro ends and remove any woody stalks, wash thoroughly in a salad spinner and spin dry.
Pulse pepitas and garlic in a food processor until minced.
Add cilantro, lemon juice, salt, and pulse until chopped fine (or as desired).
Pour olive oil in slowly and process until desired consistency.
Taste and adjust salt and lemon/lime juice.
Serve on eggs, baked/poached fish, shrimp, chicken, pork, black beans, chili, and/or steamed vegetables.
Can substitute lemon juice with that of lime
To make a thicker pesto, add ½-1 whole avocado and reduce the olive oil to desired consistency. This makes a delicious dip for vegetables and cassava or other grain-free tortilla chips.
Store in airtight container in refrigerator for about three days.