Horseradish-Pumpkin Seed Pesto
Makes 2/3 cup
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
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.