fresh cilantro & roasted pepita pesto.
June 1, 2011
Ah, cilantro. Some of us can’t get enough; others describe its taste as a soapy mess in their mouth. And for those folks we might suggest turning a blind eye to the cilantro in the case of this one simple recipe, as this cilantro & roasted pepita pesto, from Whole Foods‘ seafood booklet, doesn’t boast an all-up-in-your-face cilantro flavor. Rather, the herb gets mellowed by the roasted pepitas, which are the real carrier of flavor.
In its whirled state, pictured below, this pesto has a deep nutty flavor that is nicely tangy from the fresh lemon juice, and slightly garlicky from the 3 cloves garlic. It’s also surprisingly spreadable: Consider layering it on the flesh-side of salmon or arctic char & cooking it skin-side-down in a hot skillet, as the Whole Foods booklet suggest. Or it’s delicious as a sandwich spread (imagine this: your fave GF bread, cilantro & roasted pepita pesto, mayo, sliced turkey breast, tomato, onion & cotija cheese crumbles). Or it would be great as a pasta add-in (imagine this: your fave GF penne pasta, skillet-roasted cherry tomatoes [just heat 'em up over really hot heat until the skin starts to blister & char], olive oil & cilantro & roasted pepita pesto). The possibilities are just endless.
Cilantro & roasted pepita pesto
makes about 2 cups
2 cups unsalted green pepitas (pumpkin seeds)
6 tablespoons extra-virgin olive oil, divided
1/2 teaspoon sea salt
1/4 cup water
2 tablespoons fresh lemon juice, or to taste
3 garlic cloves, smashed
1 cup coarsely chopped fresh cilantro
Preheat oven to 375°F. Toss pumpkin seeds with 2 tablespoons olive oil and sea salt. Roast 10-15 minutes. Allow to cool. Combine cooled seeds in a food processor with water, lemon juice, garlic, cilantro and remaining 4 tablespoons oil. Pulse util mixture forms a coarse paste. Taste and adjust seasoning with salt and pepper. Store in airtight container in refrigerator for up to 1 week.
