- 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
- 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.
- Pesto can be made 5 days ahead. Cover and chill.