Monday, July 5, 2010
PUMPKIN SEED AND CILANTRO PESTO
" I left the seeds (jalapeno pepper) in because I am bold. " says Pam of Sidewalk Shoes of her amazingly awesome pesto.
" I topped it up with bird's eye chillies and fish sauce because I am South East Asian and crazy. " says I of Cherry on a Cake of Pam's amazingly awesome pesto.
It had a refreshing nutty awesome taste. Mmmmm-hmmmm Hey pesto!
Then I made a pesto Pizza and I went bonkers because it was crazy awesome amazingly good. R said it was "sedapnyeeeee" ~ which translates to 'extremely delicious'.
I had also used Jamie Oliver's Pizza dough which was seriously good and crispy and crunchy. If Bob's my uncle Pesto Pizza's my Daddy. Oh yea.
But that'll be in my next post. Now it's all about Pam's pumpkin seed pesto, the whole pesto and nothing but the pesto.
The recipe ~ adapted from Pam of Sidewalk Shoes
1/4 cup pumpkin seeds
2 cups gently packed cilantro (coriander) leaves and stems
2 cloves garlic
1 tsp jalapeno peppers ( I used bird's eye chillie peppers)
1 tsp fish sauce
1 T freshly squeezed lemon juice ( I used lime)
Salt to taste
1/2 cup extra virgin olive oil
Toast pumpkin seeds in a dry pan until they begin to pop. Shake the pan on medium heat and until the seeds begin to puff up. When all have puffed up, remove and pour onto a paper towel and allow to cool.
In a food processor blitz cilantro, seeds and other ingredients except olive oil until finely ground. Then pour in olive oil in a steady stream until it becomes a creamy paste and fairly smooth.
Store in a glass jar and use for whatever you feel it's good to use on. Like pizza and so many other other things.