- 1/2 cup loosely packed fresh cilantro leaves
- 1/2 cup loosely packed fresh flat-leaf parsley
- 2 garlic cloves
- 1/4 cup (1 oz.) freshly grated Parmesan cheese
- 2 Tbsp. pumpkin seeds, toasted
- 1/4 tsp. salt
- 1/4 cup olive oil
Pulse first 6 ingredients in a food processor 10 times or just until chopped.
Drizzle olive oil over mixture and pulse 6 more times or until a coarse mixture forms.
Cover and chill until ready to serve.
Yield: 3/4 cup
This pesto has a rougher, drier consistency than traditional ones. For a saucier version, simply add more olive oil. Try it with grilled chicken, fish, or veggies.
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