Romanesco with pumpkin seed pesto topcook.tomathouse.com
Preparation:Toss the florets of 1 head of Romanesco kale with olive oil, salt, ground cumin, and black pepper. Roast on a preheated baking sheet at 450°F (230°C) until golden brown, about 25 minutes. In a food processor, puree 2 cups cilantro, 3 tablespoons unsalted toasted pumpkin seeds, the zest and juice of half a lime, 1 small clove garlic, and 1 tablespoon water. Stir in 1/4 cup olive oil; season with salt to taste. Drizzle over the Romanesco kale; sprinkle with pumpkin seeds. Ingredients:
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