Pesto with Roquet and Pumpkin Seeds

by Sue
(New York)

Prep and Cook Time: 10 minutes


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


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.

Click here to post comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Healthy Lunch Recipes.