Jalapeño Lemon Herb Pesto

Ingredients

• 1 cup lightly packed fresh parsley
• 1 cup lightly packed fresh cilantro or basil
• 1 to 2 medium jalapeños, roughly chopped (remove seeds and membranes for less heat), optional
• 1 medium lemon, juiced
• 1 medium garlic clove, roughly chopped
• ½ teaspoon salt
• ½ cup pepitas (green pumpkin seeds) or slivered almonds
• ½ cup olive oil
• Freshly ground black pepper, to taste

Instructions

Toast the pepitas in a small skillet over medium heat, stirring frequently, until they are making little popping noises and turning lightly golden on the edges. Set aside to cool a bit.

To make the pesto, combine the herbs, jalapeño, lemon, garlic and salt in a food processor. Pour in the pepitas. Pulse a few times and then run the machine while drizzling in the olive oil until the mixture is well blended, scraping down the bowl as necessary.

Source:  Cookie and Kate