Pumpkin Seed Pesto

Name: Pumpkin Seed Pesto
Yield: makes 2 cups
Ingredients: 1 cup olive oil; 3 garlic cloves, sliced; 1/2 cup green shelled pumpkin seeds, or pepitas; 1/4 cup crumbled feta or cotija cheese; 1 bunch cilantro, coarsely chopped (both the leaves and tender stems); 1/2 cup coarsely chopped fresh basil or parsley leaves, tightly packed; 1 tablespoon cider vinegar; Salt; Crushed red pepper flakes

December 14, 2011

This unique southwestern-inspired pesto is made with pepitas, which are the green pumpkin seeds that have been shelled from their white hulls. This pesto is particularly great with grilled shrimp, butternut squash ravioli, or pork chops; blended with avocado as a dip for tortilla chips; smeared on a black bean quesadilla; or tossed with penne, chorizo, and roasted red peppers. That should keep you busy for a while!

Recipe notes

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