Name: Horseradish–Pumpkin Seed Pesto
Yield: Makes about ⅔ cup Servings
Ingredients: ½ cup unsalted, roasted pumpkin seeds (pepitas); 2 tablespoons grated peeled horseradish or 1 drained prepared horseradish; 2 cups cilantro leaves with tender stems; 1 tablespoon fresh lime juice; ¼ cup (or more) olive oil; Kosher salt

Peden + Munk

Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.

Recipe notes