Cilantro Pesto

5 garlic cloves

5 bunches cilantro, rinsed and dried, large stems removed

1 C roasted pumpkin seeds

¼ C fresh lime juice

1 t salt

½ t pepper

 June 18 026

Olive oil

 June 18 028

Using a food processor, drop garlic cloves through the feed tube while machine is running. After garlic is fully minced, add cilantro, pumpkin seeds, lime juice, salt and pepper to the bowl. Pour about 2 T of olive oil into the bowl. Turn processor on and add additional olive oil through the feed tube until desired consistency is achieved. It should be spreadable. Not too thick, not too runny. See photo. Pesto can be stored for several days in the refrigerator or it can be stored in the freezer for later use. This is great on the shrimp quesadilla, grilled pork, burgers or cheese enchiladas. Flavor galore.

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