![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2023\/03\/Preserved-Lemon-Cilantro-Scallion-Pesto-1024x640.png\")
Preserved Lemon Cilantro- & Scallion Pesto<\/p>\nPreserved Lemon Cilantro- & Scallion Pesto<\/p>\n
<\/p>\n
\u2153 cup pepita (pumpkin) seeds or sesame seeds<\/p>\n
1 T. chopped preserved lemon, seeds removed<\/p>\n
1 T. fresh lime juice<\/p>\n
1 T. chopped garlic<\/p>\n
\u00bc tsp. fine sea salt, plus more<\/p>\n
2 bunches scallions, cut into 1-inch lengths (2 C.)<\/p>\n
1 bunch cilantro including stems, cut into 1-inch lengths (2 C.)<\/p>\n
6 T. vegetable oil<\/p>\n
2 T. soy sauce, plus more<\/p>\n
<\/p>\n
Heat the seeds in a small pan over medium-low heat and toss every couple of minutes until toasted and light golden brown, 8 to 10 minutes for pepitas. Transfer to a shallow dish to cool. If using a mortar and pestle, pound the preserved lemon with the pepitas, garlic and salt until roughly smashed. Add the scallions and cilantro and pound into a coarse paste, then stir in the oil and soy sauce. If using a food processor, pulse the pepitas, garlic and salt to coarsely grind. Add the scallion and cilantro and pulse into a coarse paste, scraping the bowl as needed. With the machine running, add the oil and soy sauce. Stir in more oil for a runnier sauce if desired, then season to taste with soy and salt.<\/p>\n","protected":false},"excerpt":{"rendered":"
Preserved Lemon Cilantro- & Scallion Pesto \u2153 cup pepita (pumpkin) seeds or sesame seeds 1 T. chopped preserved lemon, seeds removed 1 T. fresh lime juice 1 T. chopped garlic \u00bc tsp. fine sea salt, plus more 2 bunches scallions, cut into 1-inch lengths (2 C.) 1 bunch cilantro including stems, cut into 1-inch lengths (2 C.) 6 T. vegetable oil 2 T. soy sauce, plus more Heat the seeds in a small pan over medium-low heat and…<\/p>\n