Lunch: Horseradish-Pumpkin Seed Pesto

Recipe by /contributors/claire-saffitz Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.

Ingredients

1/2 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
1/4 cup (or more) olive oil
Kosher salt

Instructions

Finely grind pumpkin seeds and horseradish in a food processor. Add cilantro and lime juice; pulse until cilantro is finely chopped. With motor running, stream in 1/4 cup oil; process just to combine. Add more oil if pesto is too thick; season with salt.

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