This sauce is the love child of pesto and guacamole. It's a great way to use random bits of greens lingering in your veggie drawer, and super easy to whip up for last-minute summertime entertaining.
1/2 cup raw, unsalted pumpkin seeds
1 clove garlic
Juice of 2 limes
1 large avocado
2 large handfuls of greens (kale, spinach, chard, cilantro, parsley, etc. - feel free to mix!)
1 scallion, chopped (white and green parts)
1/2 jalapeno or serrano pepper, seeds removed (optional)
1/3 c. water
1/4 c. olive oil
3/4 t. salt
Place pumpkin seeds in a food processor and pulse until they are finely chopped. Add in garlic and lime juice, and pulse until it begins to form a paste. Add in avocado, greens, serrano pepper and water, and process until fairly smooth. With machine running, slowly drizzle in olive oil followed by salt.
Serve on anything. Right now, I've been loving it mixed into quinoa with farmer's market cherry tomatoes. It can be used as a dip, a sandwich spread, or add a little more water to create an easy marinade. The uses are endless!