A Great Holiday Hors D’Oeuvre

Crudites with Cilantro Pumpkin Seed Pesto Dip


Prepare extra to have ready to replenish the platter.

Your choice of vegetables – small and whole, or sliced to bite-size pieces.

Cilantro Pumpkin Seed Pesto Dip

The pesto will keep stored in an airtight container and refrigerated for up to one week. It can also be frozen and stored for up to one month.

2 cups fresh cilantro
1 cup pumpkin seeds
2 garlic cloves, peeled
2 tablespoons fresh squeezed lemon juice
Pinch of cayenne pepper
Salt and freshly ground black pepper to taste
1 1/2 cups extra virgin olive oil

Blend all the ingredients in a high-speed blender or food processor until the mixture is creamy and fairly smooth.

This recipe was  Brought to you by:  Raw Epicurean

This entry was published on November 20, 2010 at 8:00 pm. It’s filed under Holidays Foods and Cocktails and tagged , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “

  1. Hi Magpie, glad you like my recipe and my photo enough to post it on your blog. It would have been nice if you shared the link to my work: http://rawepicurean.net/2010/11/19/crudites-with-cilantro-pumpkin-seed-pesto-dip/

    Enjoy the rest of the weekend. 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: