by Rod
(Dallas, TX )
This Pumpkin Seed Cilantro Pesto recipe is from the internet, but with several of my alterations (including the substitution of pumpkin seeds). It goes great with the Multigrain Black Bean Bread!
Pumpkin Seed Cilantro Pesto
Ingredients:
3 cups fresh cilantro, rinsed and drained
2 tablespoons fresh lemon or lime juice
2 medium cloves garlic, diced
1/3 cup grated Parmesan cheese
1/3 cup extra virgin olive oil
1/2 cup finely chopped pumpkin seeds
Note: Smaller pumpkin seed pieces (front, right in photo) work best.
1 small jalapeno pepper, seeded and minced optional)
Preparation:
Strip the cilantro leaves from the larger stems, leaving the smaller stems; rinse the leaves and drain well. Pack the leaves into a food processor or blender.
Add the lemon juice, garlic, cheese and olive oil; process to a uniform consistency.
Add the chopped pumpkin seeds and jalapeno pepper (if desired); process until combined.
Refrigerate unused portion.
Comments for Pumpkin Seed Cilantro Pesto
Jan 24, 2010
Additional Observations
by: Rod (Dallas)
I had never made pesto before, but found this recipe easy. Even drying the cilantro leaves seemed unnecessary – I just shook the water off of them, keeping in mind that extra moisture would be present. All of the ingredients were included, except the salt (Parmesan cheese is salty) and the Jalapeño pepper (I’ll reserve that to accompany specific foods, e.g., Mexican). Also, since I did not include the large stems of the cilantro, I added the leaves and the attached small stems at one time.The ease of pulverizing the pumpkin seed pieces surprised and disappointed me – I wanted their texture to be noticeable. Next time, I will add the pieces (front, right in photo) as a final step and not process them too long. And discovering that pesto texture was important to me, I will include a mixture of fine and small pumpkin seed pieces. Since the Parmesan cheese provides both texture and flavor, it seems to be a necessary ingredient (but it may be omitted if desired).After the pesto is refrigerated, more olive oil may be added just before serving to increase the moistness.
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