PREP: 10 minutes | COOK: 0 minutes | YIELD: 1 cup
This versatile sauce can be used in a variety of ways and can be made out of any number of ingredient combinations. I’ve branched out to combine cilantro (one of my favorite herbs) with pumpkin seeds (which are seriously wholesome!) for a taste that is zesty and refreshing.
1 bunch cilantro, including stems, washed and spun or patted dry
1 clove garlic
¼ cup (60 ml) raw shelled pumpkin seeds (pepitas)
1 lemon, zested and juiced
¼ tsp (1.25 ml) each sea salt and freshly ground black pepper
2 Tbsp (30 ml) extra virgin olive oil
Add all ingredients except olive oil to a food processor and pulse-blend until chopped. While processor is running, slowly stream in olive oil and let processor run until pesto comes together. Stop processor and scrape down sides. Let processor whirl for another minute until pesto is blended well. Pesto will be thick. If you prefer it thinner, you can add a little vegetable broth or more lemon juice until it reaches desired consistency.
This pesto tastes great tossed with whole grain pasta or steamed vegetables, but you can also use it instead of (or in addtion to!) tomato sauce when making your own pizza.
NUTRITIONAL VALUE PER 1-TBSP SERVING:
Calories: 26 | Calories from Fat: 17 | Protein: 1 g | Carbs: 1 g | Total Fat: 2 g | Saturated Fat: 0.3 g | Trans Fat: 0 g | Fiber: 0.4 g | Sodium: 21 mg | Cholesterol: 0 mg