This pesto has a rougher, drier consistency than traditional ones. For a more saucy version, simply add more olive oil. Try it with grilled chicken, fish, or veggies.
1/2 cup loosely packed fresh cilantro leaves
1/2 cup loosely packed fresh flat-leaf parsley
2 garlic cloves
1/4 cup (1 oz.) freshly grated Parmesan cheese
2 tablespoons pumpkin seeds, toasted
1/4 teaspoon salt
1/4 cup olive oil
How to Make It
Pulse first 6 ingredients in a food processor 10 times or just until chopped. Drizzle olive oil over mixture, and pulse 6 more times or until a coarse mixture forms. Cover and chill until ready to serve.
Lanny's Alta Cocina Mexicana, Fort Worth, Texas
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