Cilantro Pesto

4 bunches of fresh cilantro

¾ c. olive oil

1 c. pumpkin seeds (pepitas)

1 c. shredded 3-cheese Italian mix (Parmesan/Asiago/Romano)

Juice from 3 fresh limes

3 cloves of garlic, crushed

salt & pepper to taste

Microwave the pumpkin seeds in a glass bowl for 2 minutes on high to toast them. Toss or stir, then microwave again another 2-3 minutes until lightly toasted. Cut the majority of stems off the bunches of cilantro & put into food processor (if your processor is smaller, you may need to only put in half the cilantro at first). Add the pepitas & remaining ingredients & process until smooth. Add the rest of the cilantro if necessary & more salt & pepper or lime juice to taste.

Note: This recipe makes a decent sized batch. You can freeze extra easily and use later tossed in hot pasta or with rice. This pesto is delicious on spanokopita, with any traditional pasta or ravioli, or just on toasted bread. Try it with other nuts such as almonds, pine nuts, or walnuts.