Pumpkin Seed Pesto

• 1 cup unsalted hulled (green) pumpkin seeds
• 1 cup coarsely chopped cilantro
• 1/2 cup toasted pumpkin seed oil
• 1/4 cup fresh lime juice
• 1 tsp. salt
• Pinch cayenne

1. Toast pumpkin seeds in large skillet over medium heat, 4 to 5 minutes, or until puffed and golden, stirring constantly.
2. Transfer seeds to food processor.
3. Add remaining ingredients, and process until smooth.
4. Serve with Three Sisters Casserole, or store in airtight container in refrigerator for up to a week.

pumpkin seeds, cilantro, oil, lime juice, salt, cayenne

Taken from www.vegetariantimes.com/recipe/pumpkin-seed-pesto/ (may not work)