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