Horseradish-Pumpkin Seed Pesto
By KDHarmon
Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.
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Ingredients
- 1/2 cup unsalted, roasted pumpkin seeds (pepitas)
- 2 tablespoons grated peeled horseradish or 1 drained prepared horseradish
- 2 cups cilantro leaves with tender stems
- 1 tablespoon fresh lime juice
- 1/4 cup (or more) olive oil
- Kosher salt
Preparation
Step 1
Finely grind pumpkin seeds and horseradish in a food processor. Add cilantro and lime juice; pulse until cilantro is finely chopped. With motor running, stream in ¼ cup oil; process just to combine. Add more oil if pesto is too thick; season with salt.
Makes 2/3 cup.
Do Ahead: Pesto can be made 5 days ahead. Cover and chill.