Pumpkin Seed & Cilantro Pesto
This recipe was modified from a dish that I recently had at True Food Kitchen called the Ancient Grains bowl. It had whole grains, loads of veggies and added tofu. What really made the dish standout for me were the sauces. The sweet potatoes were coated in a spicy, sweet glaze (recipe coming soon!) and the whole dish was topped with a dollop of this pesto. I cut back on the oil significantly (the original recipe called for a full cup!) and added some additional seasoning. This recipe is great for families who have someone with a nut allergy in the household as it is nut-free (though does contain seeds). I found that it made enough pesto for dinner with plenty leftover to use on sandwiches and salads through the week.
2 bunches of fresh cilantro, washed and chopped
¼ cup roasted pumpkin seeds
1 clove of garlic, chopped
½ tsp ground cumin
1 tablespoon nutritional yeast
1 teaspoon Kosher or sea salt
¼ cup freshly squeezed orange juice
¼ cup freshly squeezed lime juice
1 to 2 tablespoons olive oil
Place all ingredients together into blender, puree until smooth. Season with additional salt and pepper to taste. Store in a glass mason jar.