Pumpkin Seed Pesto

See, I can make healthy things! I swore after I made that pan of brownies the other night that that would be it until Thanksgiving. NO TREATS! I do have an ice cream post waiting to go up but I made it a few weeks ago so it doesn't count. So, if you see anything other than that between now and then, you'll know I'M CHEATING!

Anyway, on to this pesto. So yummy. I had been going through the Whole Foods Market blog and this was one of the first things I bookmarked. I liked the whole pumpkin seed thing because, you know, it's fall and pumpkin is in the air, not that it tastes anything remotely like pumpkin, but that's beside the point. I also liked it because it's dairy-free (and nut-free) and that's a plus because my hubby is lactose-intolerant.

This is a very versatile pesto. You can toss it with some pasta or steamed veggies. It's little thicker than a traditional basil pesto so it would also be good as a sandwich spread, or on some crackers or crostini. We just put it on some fettuccine but it makes quite a bit so I plan on using the leftovers with some gnocchi.

Pumpkin Seed Pesto
2 cups unsalted hulled (green) pumpkin seeds
6 tablespoons extra-virgin olive oil, divided
Salt and pepper to taste
1/4 cup water
2 tablespoons fresh lemon juice, or to taste
3 garlic cloves
1 - 1 1/2 bunches fresh cilantro, roughly chopped

Preheat oven to 375°F. Toss pumpkin seeds with 2 tablespoons of the oil and salt then spread out in a single layer on a large baking sheet. Roast until seeds are puffed and fragrant, 10 to 15 minutes, then set aside to let cool.

Combine seeds in a food processor with water, lemon juice, garlic, cilantro and remaining 4 tablespoons oil. If you're not a huge cilantro fan, start with less then add until it's to your liking. Pulse until mixture forms a coarse paste then season with salt and pepper. Cover and chill until ready to use.

SOURCE:Whole Foods Market Blog

This recipe Linked to Potluck Sunday @ Mommy's Kitchen.