Cilantro Pesto

By Martikibird

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

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.