Pumpkin Seed Pesto
This fall inspired pumpkin seed and cilantro pesto is great over squash, soup, with eggs, and in grilled cheese.
- 1/2 cup hulled pumpkin seeds, the green kind
- 1 tablespoon olive oil, divided
- 1 clove garlic, sliced
- 1 cup cilantro, loosely packed
- 2 green onions, sliced
- 1 tablespoon lemon juice
- 2 tablespoons water
In a small skillet over medium heat add 1/2 tablespoon olive oil. Add the pumpkin seeds and garlic and cook, stirring, until the seeds start to pop a little (2 minutes). Remove from heat and let cool.
In a blender or food processor add in all of the ingredients including the other 1/2 tablespoon of oil and the cooled seeds and garlic. Puree until smooth (or you can leave it a little chunky depending on your pesto preferences :)).