- by Eli Hans
Fabulous Cilantro-Pepita Pesto
I LOVE always having fresh pesto in the fridge. It’s so versatile! You can use it in salad dressings, on eggs, on seed crackers, for that once in a while pasta dish. Yum!
I used to always make the basil and walnut or pine nut version. It's delicious, yet when I discovered this combo with cilantro and pepitas (pumpkin seeds) I am now obsessed with it!
Plus, pumpkin seeds have amazing health benefits, with a wide variety of nutrients ranging from magnesium and manganese to copper, protein and zinc. They offer support to your heart, liver and immune system.
It's so easy! If you've never made it because you thought you couldn't, you'll kick yourself for having waited this long. Better late than never, right?
Here's what you'll need:
2 bunches organic cilantro
1/2 - 3/4 cup extra virgin olive oil
1/2 cup unsalted raw pepitas (pumpkin seeds)
1 small clove garlic
dash of Braggs Aminos (like soy sauce, but more delicious!)
(Note: This photo shows walnuts and cilantro. It works well too! The pepitas give it a wonderful flavor, plus they are nutritional powerhouses, as mentioned above!)
Rinse and dry cilantro.
Place a bunch of leaves in your Nutribullet, or Vitamix or food processor. (Try to use mainly the leaves. The stems are great nutritionally, but sometimes taste a little bit bitter.)
Add 1/2 cup olive oil, garlic.
Pulse it until well blended. May need a little more oil.
Add more cilantro. Pulse again
Add the pepitas (or walnuts) and pulse.
Lastly add Braggs. Remember it can be quite salty, so go easy. May need to add more oil for consistency.
And, believe it or not, that's it!
I told you it was easy!
Now, scrape and pour into a glass jar and place in the fridge. It lasts quite a while! 7-10 days or so.
FOR VARIATIONS: You can substitute basil or mint for cilantro, walnuts, almonds for pepitas, etc. Be creative. It's the same basic recipe.
Now, please let me know how yours turns out, and what amazing variation you may have come up with.
I think you'll fall in love with it.