I make pesto all the time. It takes about two seconds and is a great way to use fresh herbs. Yesterday I made homemade guacamole for the Littles. Since I only used a handful of cilantro, the rest of the bunch was left staring me in the face this morning. So instead of a traditional basil & pine nut pesto, I decide to give tonight’s version an updated spin with cilantro & pepitas (pumpkin seeds).
1/2 cup roasted pepitas
4 T (more or less) extra virgin olive oil
1/4 tsp salt
dash of chili powder
dash of cumin
3 T fresh lime juice
2 garlic cloves, crushed
1 cup cilantro, roughly chopped
Put the pepitas in a food processor, I like to use a small one for pestos. Grind them until they begin to form a paste. Slowly begin to drizzle in about 1/2 of the olive oil. Stop the processor and scrape down the sides then add the salt, chili powder and cumin. Pulse again a few more times and add the lime juice and crushed garlic. Depending on the consistency, add more of the olive oil. Add the cilantro, more olive oil and pulse until you like the texture! You might have to add a little more oil or juice if your pesto is too thick. If it gets to runny toss in some more pepitas. There is no magic and it will taste delicious.
I’m serving the cilantro pesto with grilled salmon steaks for Husband and me and will also toss some into pasta for the Littles. Don’t tell the rest of my brood, but I saved a small stash as a dip for my roasted sweet peppers for lunch tomorrow. Cooks privilege.
P.S. Don’t forget to vote in my What to cook Friday poll. It’s a dead heat. I’ll choose whatever meal is ahead at noon on Thursday!