Cilantro pesto, a vibrant twist on traditional pesto, offers versatile culinary uses. It serves as a zesty spread for sandwiches or wraps, adding a fresh, herbaceous kick. Toss it with pasta or roasted vegetables for a quick, flavorful dish, or use it as a marinade for grilled chicken, fish, or shrimp to infuse bold, citrusy notes. It’s also a fantastic dip for vegetables, chips, or flatbread, and can elevate tacos, quesadillas, or grain bowls as a finishing drizzle. Its bright flavor pairs well with Mexican, Asian, or Mediterranean dishes, making it a dynamic addition to various cuisines.

Ingredients

1 cup packed cilantro (Paulino Alvarez Farm)

1/2 cup salted lemon roasted pumpkin seeds (Pike Street Nuts)

3 to 4 cloves garlic (Amador Farm)

1/2 to 1 jalapeno deseeded

1 tbsp fresh squeezed lime juice

1/3 cup olive oil

Directions

1. Using a food processor or blender, add cilantro, pumpkin seeds, garlic, jalapeno and lime juice. Puree until smooth.

2. With the food processor running slowly add olive oil in a steady until well combined. You can add more olive oil if you prefer more liquid pesto.

3. Store in refrigerator or freeze for a future use. Makes 1 cup.

Federal Way resident Vickie Chynoweth published a cookbook called “Well Fed: Easy-to-Follow Recipes.”