Cilantro pesto adds a bright note to any dish. Serve this on grilled cheese, swirled into soup, with roasted veggies, grilled tofu, on tacos, or with bread or crackers for a snack. Omnivores will enjoy it with roasted meat, poultry, or fish.
Prep Time: 10minutes
1large bunch cilantro, rinsed thoroughly, dried and roughly chopped
1/2cupraw or toasted pepitas (green pumpkin seeds)
1medium clove garlic
1/4cupgrated parmesan (omit for a vegan option)
1/2 cupolive oil, or as needed
Place the pepitas and garlic in the bowl of a food processor and pulse until finely chopped. Add the cilantro, parmesan and salt and process until fairly smooth. With the food processor running, gradually pour in enough oil to make a thickly spreadable paste.
Store in an airtight jar in the fridge for up to a couple of weeks.