Cilantro and Pepita Salsa

Somewhere between a Mexican salsa Macha and a pesto, this herby dip gets an earthy base of toasted pumpkin seeds, tempered by fresh cilantro, lots of zesty lime, and a dash of heat from jalapenos and red chilies. Served with seed crackers, bread, or fresh cut vegetables, this hearty dip will keep everyone going and is easy to pack and serve.

This recipe originally appeared on alive.com as “Cilantro and Pepita Salsa.”

Cilantro and Pepita Salsa

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Servings

6

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Ingredients

• 1/4 cup extra-virgin olive oil
• 3 garlic cloves
• 1/2 tsp crushed red pepper flakes
• 1 jalapeno pepper (see tip)
• 1/2 cup raw pumpkin seeds
• 1 bunch cilantro washed and dried, including stems
• 3 Tbsp lime juice
• 1/4 tsp salt (optional)

Ingredients 1/4 cup extra-virgin olive oil 3 garlic cloves 1/2 tsp crushed red pepper flakes 1 jalapeno pepper (see tip) 1/2 cup raw pumpkin seeds 1 bunch cilantro washed and dried, including stems 3 Tbsp lime juice 1/4 tsp salt (optional)

Servings 6 Print Recipe

Instructions

1. In large saucepan, heat olive oil on medium-low heat. Add garlic cloves, red pepper flakes, and jalapeno. Sauté on low heat, for 3 to 5 minutes, until garlic is light golden, stirring so garlic gets an even color and doesn’t burn.
2. With slotted spoon, remove garlic and jalapeno to bowl of food processor. Add pumpkin seeds to heat and continue to stir, for about 5 minutes, until seeds are lightly toasted. Remove from heat.
3. Allow pumpkin seed and oil mixture to cool. Once cool, add mixture to food processor with cilantro and lime juice. Blend to a smooth paste, taste for flavor, and season with salt, if necessary. Serve with cut vegetables, baguette slices, or your favorite seed crackers.