Horseradish-Pumpkin Seed Pesto

Name: Horseradish-Pumpkin Seed Pesto
Yield: Makes about ⅔ cup
Ingredients: ½ cup unsalted, roasted pumpkin seeds (pepitas); 2 tablespoons grated peeled horseradish or 1 drained prepared horseradish; 2 cups cilantro leaves with tender stems; 1 tablespoon fresh lime juice; ¼ cup (or more) olive oil; Kosher salt

Claire SaffitzMakes about ⅔ cupSource

condiment pumpkin seed horseradish cilantro dairy free gluten free nut free vegan vegetarian make ahead easy 5 ingredients or fewer 30 minutes or less food processor bon appétit

Ingredients

½ cup unsalted, roasted pumpkin seeds (pepitas)

2 tablespoons grated peeled horseradish or 1 drained prepared horseradish

2 cups cilantro leaves with tender stems

1 tablespoon fresh lime juice

¼ cup (or more) olive oil

Kosher salt

Method

Finely grind pumpkin seeds and horseradish in a food processor. Add cilantro and lime juice; pulse until cilantro is finely chopped. With motor running, stream in ¼ cup oil; process just to combine. Add more oil if pesto is too thick; season with salt. Do Ahead: Pesto can be made 5 days ahead. Cover and chill.