Cilantro Pesto
By Martikibird
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 3/4 cup pepitas (green hulled pumpkin seeds)
- 1 cup loosely packed cilantro leaves, chopped
- Juice of 1 lime (about 1 1/2 tablespoons)
- Coarse salt and freshly ground pepper
Details
Preparation
Step 1
Heat 2 tablespoons olive oil in a saute pan over medium-low. Cook garlic until golden, 1 minute. Add pepitas; cook, tossing, until toasted, 2 to 3 minutes.
Pulse pepita mixture to a paste in a food processor. Add cilantro, lime juice, and remaining olive oil; pulse until smooth. Season with salt and pepper.
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