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| Cilantro Pesto 2
2 cups of Cilantro leaves, firmly packed
2 Garlic cloves
2 tablespoons of pumpkin seeds
2 tablespoons of fresh lime juice
2 teaspoons of salt
1 teaspoon of freshly ground black pepper
5 tablespoons of Olive oil
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In a food processor, combine the cilantro, garlic pumpkin seeds, lime juice, salt and pepper. With the motor running, slowly add olive oil until the sauce is emulsified. The sauce may be prepared up to 2 days ahead, covered and refrigerated. Bring to room temperature 1 hour before serving.
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