Cilantro Pesto

I am always gratefully excited when I see the first run of fresh Halibut at the market. Flaky, velvety and almost sweet, I am especially fond of a fat filet, pan seared with a smear of fresh cilantro pesto.

A fusion of Mexican and Italian sauces, delicious on seafood, chicken, vegetables or a spoon. Pumpkin seeds have a rich oil content lending a warm, sweet, slightly bitter flavor. Be sure to use dark green hulled seeds, not beige seeds that look like they came out of a jack o lantern. I definitely prefer pan roasting seeds rather than buying roasted, slated seeds.

This recipe make about 1 cup, but 1 cup will not last long once you taste it!

1/4 cup hulled pumpkin seeds

2 cups (generously, gently packed) fresh cilantro, tender stems and all.)

2 cloves garlic

2 tablespoons fresh squeezed lime juice

1 teaspoon seeded, chopped jalapeno pepper

1/2 teaspoon salt

1/2 cup extra virgin olive oil

1. Toast the pumpkin seeds. Pour seeds into dry skillet over medium heat. When you hear the first seeds pop, shake the pan continuously until most of the seeds are puffed and not flat. Pour onto sheet pan or into bowl to cool.   **NOTE** Fill a bigger skillet with lots of seeds, toast a bunch so you can have them for snacking. You can sprinkle salt on them while they cool.
2. Make Pesto.  Process cooled pumpkin seeds with rest of ingredients except oil until finely ground.Stop machine, scrape down sides. With machine running, pour olive oil in steady stream, continuing to process until smooth and a little creamy. Adjust seasoning to suit your taste, this may be salt, jalapeno, adding more of any of the ingredients until it tastes just right to YOU.   **NOTE** some cilantro is very mild, so do not hesitate to add more than I call for in the recipe.