- ½ cup unsalted, roasted pumpkin seeds (pepitas)
- 2 tablespoons Kelchner's Horseradish
- 2 cups cilantro leaves
- 1 tablespoon lime juice
- ¼ cup (or more) olive oil
- Kosher salt
Finely grind pumpkin seeds and Kelchner's Horseradish in a food processor. Add cilantro and lime juice and pulse until cilantro is finely chopped. With motor running, add in ¼ cup oil and process just to combine. Add more oil if pesto is too thick; season with salt.