When the cooler weather sets in, festive Fall foods are on the brain. This twist on traditional Italian pesto plays up the nutty flavor of toasted pumpkin seeds and combines it with an unexpected herb: cilantro!
This pesto would be a great sandwich topper for someone trying to steer clear of processed condiments, or it would be fantastic on a simple piece of flaky, roasted fish. The original recipe called for 2/3 cup of oil, but I found the first batch far too heavy. To lighten things up, I went for 1/3 cup of oil, and the texture and consistency were perfect. Want to get creative with your pepitas? Keep reading for the tasty recipe!
Makes about 1 cup. Nutritional information per serving (2 tbsp): calories 135, protein 3.5 g.
Makes about 1 cup.
Nutritional information per serving (2 tbsp): calories 135, protein 3.5 g.