Cilantro Pesto With Pumpkin Seeds Recipe


  • 2 cups chopped fresh cilantro
  • 1 cup chopped fresh parsley
  • 3 scallion, chopped
  • 4 cloves garlic, coarsely chopped
  • 1 tsp ground cumin
  • 2 or 3 pcs canned jalapenos, depending on desired heat
  • ½ cup coarsely chopped pumpkin seeds
  • 2 tbsp water
  • 1 tbsp fresh lemon juice
  • 2 tbsp extra virgin olive oil
  • Salt and white pepper to taste

Cooking Instructions:

  1. Chop garlic and let sit for 5 minutes while you prepare the rest of the ingredients.
  2. Blend all ingredients in a food processor or blender . Add olive oil a little at a time at end. You want the pesto to be blended yet not smooth. It is best with a little texture. Serve at room temperature. Do not heat it.

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