Pesto with Roquet and Pumpkin Seeds

by Sue
(New York)

Prep and Cook Time: 10 minutes


Ingredients:

2 cups chopped fresh roquette
1 cup chopped fresh parsley
3 scallion, chopped
4 cloves garlic, coarsely chopped
1 tsp ground cumin
2 or 3 canned jalapenos, depending on desired heat
1/2 cup coarsely chopped pumpkin seeds
2 TBS water
1 TBS fresh lemon juice
2 TBS extra virgin olive oil
salt and white pepper to taste

Directions:

Chop garlic and let sit for 5 minutes to enhance its health-promoting properties while you prepare the rest of the ingredients.
Blend all ingredients in a food processor or blender. Add olive oil a little at a time at end. You want the pesto to be blended yet not smooth. It is best with a little texture. Serve at room temperature. Do not heat it.

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