Cilantro and Parsley Pesto

Nothing can beat fresh spices, a healthy dose of garlic, and a bit of nutty crunch to top off a dish. Basil and pine nuts tend to be the go to when making fresh pesto, but consider a new combination when blending up this award-winning accent: cilantro, parsley, and pepitas. Cilantro and parsley lend a refreshing yet unique surge of flavor, while the perfected blend of garlic and pepitas add richness and raw spicy bite to any dish.

Generously add a spoonful to your favorite meal for brightened flavor and delightful latin flare, or serve on top of warm crostinis for a palate preparing appetizer.

½ cup cilantro, lightly packed

¼ cup parsley, lightly packed

¼ cup toasted pepitas

4 garlic cloves, roughly chopped

1-2 teaspoons lemon juice, or to taste

½ cup olive oil

½ cup parmesan

Salt and pepper to taste

Chili flakes, to taste (optional)

Combine herbs, pepitas, garlic, 1 teaspoon lemon juice, and a pinch of salt in a food processor. Pulse until pureed.

Gradually add oil while processor is running.

Remove herb blend and scoop into a small mixing bowl.

Stir in cheese and season with salt, pepper, remaining lemon juice, and chili flakes (if using).

Cover tightly and refrigerate up to 24 hours.