Peden + Munk
Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.
Recipe information
Yield
Makes about ⅔ cup Servings
Ingredients
½ cup unsalted, roasted pumpkin seeds (pepitas)
2 tablespoons grated peeled horseradish or 1 drained prepared horseradish
2 cups cilantro leaves with tender stems
1 tablespoon fresh lime juice
¼ cup (or more) olive oil
Kosher salt
Preparation
Step 1
Finely grind pumpkin seeds and horseradish in a food processor. Add cilantro and lime juice; pulse until cilantro is finely chopped. With motor running, stream in ¼ cup oil; process just to combine. Add more oil if pesto is too thick; season with salt.
Step 2
Do Ahead: Pesto can be made 5 days ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 450 Fat (g) 43 Saturated Fat (g) 7 Cholesterol (mg) 0 Carbohydrates (g) 11 Dietary Fiber (g) 5 Total Sugars (g) 2 Protein (g) 11 Sodium (mg) 15
