- 1 bunch cilantro, washed and dried
- 1 bunch parsley, washed and dried
- 1 cup olive oil, , extra-virgin cold-pressed
- 1 cup pumpkin seeds, raw
- salt to taste
- Place greens into food processor and pulse until coarsely chopped
- Add olive oil and pumpkin seeds. Process until forms a smooth paste.
- Feel free to leave pesto as chunky or smooth as you like it.
- Salt to taste
- Transfer into clean glass jar
- Store in fridge for up to 2-3 weeks (if it lasts that long at your house)