Kripalu Recipe: Pesto With Personality

Posted on September 7th, 2012 by in Kripalu Kitchen

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).

 

 

 

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  • http://twitter.com/tracksbylinds Lindsey M

    I don’t like cilantro… but I thoroughly enjoyed reading this :) Such a loving, raw perspective on the act of eating.