Pumpkin Seed Pesto

2 cups unsalted (hulled) green pumpkin seeds
6 tablespoons of extra virgin olive oil, divided
sea salt and pepper to taste
1/4 cup water
2 tablespoon fresh lemon juice
3 cloves garlic
1 cup chopped cilantro

Preheat oven to 375. Toss pumpkin seeds with 2 tablespoons of olive oil and salt then spread it out in a single layer on a baking sheet. Roast until the seeds are plump and fragrant, 10 to 15 minutes, then set aside to cool. Combine seeds in a food processor with lemon, olive oil, water, cilantro, garlic and the rest of the olive oil. Pulse until the mixture makes a course paste and season with salt and pepper.  (recipe from www.wholefoodsmarkets.com)

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