This pesto is taken from Heidi Swanson’s cookbook Super Natural Every Day, which is a great cookbook that you should definitely check out if you haven’t already. I never would have thought to make pesto using pumpkin seeds and cilantro, but this combination works great together. I had some potatoes lying around the house that were already cooked, so I added some lentils and scallions and then covered them in lots of this mouth watering pesto.
Potato & Lentil Salad with Cilantro Pesto
3 cups potatoes (you can use different colors to change it up)
1 cup lentils
3 cups cilantro lightly packed, stems and leaves
1 cup pepitas/pumpkin seeds
3 cloves garlic
1/3 cup grated parmesan cheese
1 tablespoon lemon juice
½ teaspoon salt
2/3 cup olive oil
- Fill a large pot with water enough to cover the potatoes when they are in the pot. Bring the water to a boil and add the potatoes in the pot. Cover the pot and boil the potatoes for about 15 minutes or until you can stick a fork into them easily. Drain.
- Cook lentils according to the package, and drain.
- Slice the scallions thinly from the white onion to about the middle of the green stalk.
- Combine potatoes, lentils, and scallions in a medium sized bowl.
- Toast pepitas in a medium sized pan on the stove, stirring often until they are lightly browned.
- Make pesto by combining cilantro, toasted pepitas, garlic, parmesan cheese, lemon juice, salt, and a splash of olive oil in a food processor. Pulse to combine. Add the rest of the oil slowly as you continue to process. You want the pesto to be like a sauce, rather than a dry mixture.
- Add the pesto to the potatoes, lentils, and scallions and toss to combine. Test to see if you want to add more salt or pepper.