Ingredients

• ½ 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
• ¼ cup (or more) olive oil
• Kosher salt

Directions

• 1. 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 ¼ cup oil; process just to combine. Add more oil if pesto is too thick; season with salt.
• 2. Do Ahead: Pesto can be made 5 days ahead. Cover and chill.

Photos