Cilantro Pesto With Pumpkin Seeds

Received this in an email from www.whfoods.org (a good site for sound nutrition advice). I like this recipe because it is fresh, fast & adaptable to what the garden is currently offering. The site offered this as well - "If you want to enhance the flavor of chicken or fish as well as add extra vitamins K, A and C to your meal, try this pesto that can be prepared in a matter of minutes. It's also a great addition to fish tacos; top tacos with pesto and avocado for a taste treat. " Try fresh peppers from the garden - seeding them to control the heat & adding judiciously.

• Ready In: 7 mins
• Yields: 2 cups

Ingredients

• 2  cups cilantro, chopped fresh
• 1  cup parsley, chopped fresh
• 3  scallions, chopped
• 4  garlic cloves, coarsely chopped
• 1  teaspoon ground cumin
• 2 -3  jalapenos (canned & fresh OK)
• 1⁄2 cup  pumpkin seeds, coarsely chopped
• 2  tablespoons water
• 1  tablespoon lemon juice, fresh
• 2  tablespoons extra virgin olive oil
•  salt, to taste
•  white pepper, to taste

Directions

1. Chop garlic and let sit for 5 minutes to enhance their health-promoting properties while you prepare the rest of the ingredients.
2. Blend all ingredients in a food processor or blender. Add olive oil a little at a time at end. You want the pesto to be blended yet not smooth. It is best with a little texture.
3. Serve at room temperature. Do not heat it.