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How To: Cilantro & Pumpkin Seeds

We’ve reached that time of year when many of us are looking to lighten up what’s on our plates, following the holiday season’s indulgences. Also, a boost to the immune system is likely in order to ward off cold and flu symptoms.

Cilantro & Pumpkin Seed Pesto is one of my favorite go-to recipes for both of these purposes. Cleansing and detoxifying, it can be made in advance, kept on hand for a length of time and used in a variety of ways. Plus, the recipe is completely raw.

Cilantro contains phytonutrients with powerful antioxidant properties and pumpkin seeds are a good source of zinc, an important mineral for the immune system, which is not widely sourced. The pesto is great on fish, chicken, steamed or roasted vegetables, cooked whole grains and flatbreads.

Happy and healthy cooking!

 

Ingredients 

*Makes about 2 cups

4 cups cilantro leaves & stems, chopped roughly

½ cups pumpkin seeds

2 jalapenos, seeded & minced

4 cloves garlic, minced

Juice and zest of 1 lime

1 cup cold-pressed, extra virgin olive oil

Sea salt, to taste

 

Method

1. In a food processor combine cilantro, pumpkin seeds, jalapeno, garlic, lime juice and zest.

2. With motor running, add olive oil to desired consistency. Season with salt to taste.