Horseradish-Pumpkin Seed Pesto

1/2 cup organic pumpkin seeds

2 tablespoons grated peeled horseradish or 1 drained prepared horseradish

2 cups cilantro leaves with tender stems

1 tablespoon fresh lime juice

¼ cup (or more) olive oil

Kosher salt

Try this on toast, tossed with pasta, or dolloped on a baked potato. The pesto will keep in the fridge covered for five days.

Finely grind pumpkin seeds and horseradish in a food processor.

Add cilantro and lime juice; pulse until cilantro is finely chopped.

With motor running, stream in ¼ cup oil; process just to combine.

Add more oil if pesto is too thick; season with salt.

kris ulland