Pumpkin Seed Pesto

Pumpkin oil tends to be expensive (mine was ~12$ for a small bottle). The recipe advices to substitute it with olive oil.

1 cup unsalted hulled (green) pumpkin seeds
1 cup coarsely chopped cilantro
½ cup toasted pumpkin seed oil
¼ cup fresh lime juice
1 tsp. salt
Pinch cayenne

Toast pumpkin seeds in a large skillet over the medium heat 4-5 minutes, or until puffed and golden, stirring constantly

Transfer seeds to food processor. Add remaining ingredients, and process until smooth.

Store in airtight container in a refrigerator for up to a week.

Yield: 1 cup

*Note: Optional - add in goat cheese for a richer flavour!