1. In a food processor fitted with the “chopping” blade coarsely chop the seeds. Add half of the spinach and pulse a few times. Then add the rest of the spinach and pulse. Add the parsley and coriander (cilantro) and pulse again.
2. Add the rest of the ingredient and blend well stopping occasionally to push down the sides. If the mixture is too thick add a little more olive oil and continue mixing until smooth.
NOTE You can leave the pesto a little chunkier if you desire by blending less time.
3. Check for seasoning and add a little more sea salt, pepper and lemon juice and honey if desired. Serve immediately or refrigerate for up to 4 day until needed.
Ingredients
- 1 cup roasted pumpkin (you can use raw seeds too)
- 2 cups raw spinach leaves (packed)
- 1 cup parsley (packed)
- ½ cup coriander (cilantro) (packed)
- 1 cup cold pressed virgin olive oil (you may need a little more while blending)
- 1 – 2 tsp honey (to taste)
- 1 tbsp fresh lime or lemon juice
- 1 clove garlic, finely chopped (to taste)
- ½ tsp sea salt (to taste)
- freshly ground pepper (to taste)
- ¾ cup grated Parmesan cheese
- chilli flakes (hot pepper) (optional to taste)
Roasted Pumpkin Seed & Spinach Herb Pesto