Cilantro-Pepita Pesto
This flavorful recipe is one of the ways I came up with to use all the cilantro in my garden. Serve it with pasta, tortilla chips for dipping or in any dish that needs perking up. —Ami Okasinski, Memphis, Tennessee
Ingredients
- 1 package (6 ounces) fresh baby spinach
- 2 cups fresh cilantro leaves
- 1/3 cup grated Romano cheese
- 1/3 cup salted pumpkin seeds or pepitas, toasted
- 3 to 4 garlic cloves, peeled
- 2 tablespoons lime juice
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- 3 tablespoons olive oil
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