With fall in full swing, you likely have plenty of leftover pumpkin seeds to spare. Make the most of your bounty with this Cilantro and Pumpkin Seed Pesto recipe!
The following recipe is fromCooking Close to Home by Diane Imrie and Richard Jarmusz. It has been adapted for the web.
RECIPE: Cilantro and Pumpkin Seed Pesto
Ingredients
2 fresh garlic cloves, peeled
1⁄2 cup pumpkin seeds, raw unsalted
1⁄4 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 tablespoons fresh lime juice
1⁄2 cup olive oil
4 cups fresh cilantro leaves and stems
Procedure
In a food processor mix the garlic, pumpkin seeds, salt, pepper, lime juice and olive oil. Process until seeds are finely chopped but not completely ground.
Add half the cilantro and process briefly.
Add the remaining cilantro leaves and mix until chopped, but not completely puréed.
Use fresh or freeze for later.
Harvest Hint
Ample freezer space is needed if you are serious about eating locally throughout the winter. There are so many opportunities in the summer to buy or grow foods that store well in the freezer, like berries, tomatoes and many other vegetables. To ensure that your freezer is operating efficiently, keep it at least two-thirds full. As you empty it during the winter, fill it with large containers of ice so that you will have ice blocks on hand for summer outings.
Eating wild food is a radical act! Look no further than the ultimate comfort dinner recipe: Juniper & Elderberry Braised Short Ribs — served up alongside tips on how to forage juniper berries.
Before yanking out the next patch of lambsquarter you find in your yard or garden, consider trying one of the many edible and medicinal uses of this “super weed.”
Looking to add another recipe to your fermenting repertoire? This recipe for kvass calls for just a few ingredients and only takes a couple days to ferment.
