Top Eight Free: Your Guide to Allergy-Free Eating

In addition to making a wonderful pizza sauce, this pesto is great when tossed with pasta or spooned over chicken breasts. 

1 cup hulled pumpkin seeds (toasted or untoasted)

1 cup cilantro, packed

½ cup olive oil

¼ cup fresh lime juice

1 teaspoon salt

4 cloves garlic, roughly chopped

Toast pumpkin seeds in a large skillet over medium heat until puffed, about 4 or 5 minutes.  Add all ingredients to food processor.  Pluse to roughly chop and then process on high until mixture becomes smooth.  (There will still be small chunks of seeds in the presto.)

© 2007 Jeanette Bradley