Cilantro Pesto

Ingredients:

· 1 large bunch cilantro, rinsed thoroughly, dried and   roughly chopped

· 1/2 cup raw or toasted pepitas (green pumpkin seeds) or walnuts

· 1 medium garlic clove

· 1/4 cup grated parmesan (omit for a vegan option)

· 1/4 teaspoon sea salt

· Juice of 1/2 to 1 lemon

· 1/2 cup olive oil, or as needed

Directions:

1. Place the pepitas and garlic in the bowl of a food processor and pulse until finely chopped.

2. Add the cilantro, parmesan and salt and    process until fairly smooth. 

3. Add the lemon juice. 

4. With the food processor running, gradually pour in enough oil to make a thickly spreadable paste.

5. Store in an airtight jar in the fridge for up to a week. You can also make bigger batches and freeze small portions in airtight containers. 

Enjoy with pasta, eggs, toast, sandwiches, chicken or other proteins, rice bowls etc. 

You can also use this as a base for salad dressing! To make a dressing, add a little more lemon juice and olive oil until desired consistency and flavor is reached.