Pepita Salad

By jjadin

Ingredients

• 1 cup pepitas, toasted (divided)
• 1 cup cilantro leaves and stems, well washed and lightly packed
• 1/3 cup Parmesan cheese, freshly grated
• 3 medium cloves garlic, peeled
• juice of 1 medium lemon
• 1 serrano chile pepper, minced
• 2/3 cup extra-virgin olive oil
• 4 cups cooked yellow split peas*
• 2 handfuls lettuce, torn into bite-sized pieces

Preparation

Step 1

Make the cilantro pesto by blending 1/3 cup of the toasted pepitas, the cilantro, Parmesan cheese, garlic, lemon juice, and chile pepper with a hand blender (food processor or standard blender) until smooth. Continue blending as you gradually drizzle in the olive oil until the pesto comes together into a vibrant green sauce. Taste and add a pinch or two or salt if needed.

In a large bowl toss the yellow split peas and remaining pepitas with the pesto until everything is coated. Add the salad greens and gently toss again.