As a child, I remember helping my grandma pull weeds, snap beans, etc. from her garden and getting to reap the benefits of our hard work by eating the fresh vegetables right out of her garden. After my grandma passed away, I decided I wanted to pass my love of wonderful fresh, local produce on to my children. While I don’t have my own garden just yet, I do grow my own herbs in pots and my boys love watching how quickly they grow and how delicious they taste in our meals. I love supporting my friends and family who garden and also the local farmer ‘s markets. I have always loved pesto, and wanted to combine some of my own herbs with fresh produce that either my family has shared with me or I have gotten at a Farmer ‘s Market. This pesto is bursting with flavor and is an easy, yet decadent way to enjoy the vegetables of our harvest. This pesto is also extremely versatile and could easily be used to top chicken, salmon, pasta or could be used as a dip for chips or crackers .
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245 per serving
- 1/3 cup olive oil
- 2 limes, zested and juiced
- 2 cloves fresh garlic, quartered
- 1/2 garden-fresh jalapeno, quartered
- 3 cup garden-fresh cilantro, lightly packed
- 1/3 cup roasted pepitas
- 1/3 cup shredded parmesan cheese
- 1/4 teaspoons kosher salt
- 1/4 teaspoons ground black pepper
- garden-fresh red peppers, sliced
- garden-fresh cucumbers, sliced and scored
Add oil, 2-3 tablespoons lime juice, 1/2 teaspoons lime zest, garlic, jalapeno, and cilantro (push cilantro leaves down into oil) to blender or food processor and secure lid. Pulse 6-8 times until cilantro is roughly chopped.
Add the pepitas, cheese, salt & pepper and secure lid. Pulse 8-10 times until coarse puree texture is reached.
Serve in a bowl with sliced red peppers and cucumbers. Notes: Pesto will keep covered in refrigerator up to 3 days.