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Pumpkin Seed–Cilantro Pesto


Pumpkin Seed–Cilantro Pesto

Bon Appetit gives us this recipe for Pumpkin Seed-Cilantro Pesto, and suggests we pair it with pan-seared salmon, rice, pasta, roasted vegetables or chicken.
Servings 4

Ingredients
  

  • teaspoon and ¼ cup extra-virgin olive oil separated
  • ½ cup shelled pumpkin seeds pepitas
  • ½ cup firmly packed cilantro leaves and stems
  • ½ teaspoon cracked coriander seeds
  • ½ garlic clove coarsely chopped
  • 1 tablespoon or more fresh lime juice
  • Kosher salt and freshly ground black pepper

Instructions
 

  • Heat 1½ teaspoon oil in a large nonstick skillet over medium-high heat. Add pumpkin seeds; sauté until beginning to brown and pop, about 2 minutes. Transfer seeds to paper towels to drain; let cool. Reserve skillet.
  • Pulse 6 tablespoons pumpkin seeds, cilantro, coriander seeds, and garlic in a food processor until coarsely chopped. With machine running, gradually add 1 tablespoon lime juice, ¼ cup oil, then ¼ cup water, blending until coarse purée forms. Season pesto to taste with salt, pepper, and more lime juice, if desired.
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