PARSLEY AND CILANTRO PESTO
2 CLOVES OF GARLIC
1/2 CUP SUNFLOWER SEEDS
1/2 CUP PUMPKIN SEEDS
1 BUNCH OF FRESH CILANTRO
1 BUNCH FRESH PARSLEY
2/3 CUPS EXTRA VIRGIN OLIVE OIL
JUICE OF ONE LEMON
2 TABLESPOONS OF LEMON ZEST
SEA SALT OR HIMALAYAN SALT TO TASTE
SOAK SEEDS SEVERAL HOURS OR OVERNIGHT
PROCESS CILANTRO, PARSLEY, AND OLIVE OIL IN A FOOD PROCESSOR.
ADD SEEDS, LEMON JUICE, AND SALT.
PROCESS UNTIL PASTE OR YOU ARE HAPPY WITH THE CONSISTENCY
STORE IN A DARK CONTAINER. ALSO FREEZES WELL!
ENJOY!