Below is our recipe for spicy cilantro pesto, which uses pepitas. The Kripalu Executive Chef, Jeremy Rock Smith, created it, and it’s just like him: quiet and low-key at first look, but with a surprisingly bold, fun, unique side that makes you just smile.
Spicy cilantro pesto
Makes 1 ½ cups
2 cups fresh cilantro (leaves and stems)
1/4 cup toasted pumpkin seeds (pepitas)
½ cup olive oil
2 cloves garlic
1 tablespoon fresh lime juice
½ teaspoon sea salt
Pinch of chili flakes
¼ cup parmesan cheese (optional)
Combine all ingredients in the bowl of a food processor. Pulse until the mixture is finely pureed. Serve over rice, pasta, vegetables, or with your favorite protein (tofu, white beans, chicken, fish, or shrimp).