toasted pumpkin seed & cilantro sauce

a few summers ago we bought a dehydrator and it has seriously paid for itself since then!  depending on the season we dry all sorts of fruits and vegetables as they ripen:  asian pears, persimmons, figs, plums, tomatoes and peppers being some of our favorites.  lately i've been trying my hand at homemade yogurt, utilizing the dehydrator to keep it at 110 degrees for 8 hours.  and about once a month or so i will soak and sprout almonds, walnuts, pumpkin & sunflower seeds, brazil nuts, pecans, and then leave them in the dehydrator on low until they crisp up.   what's left are nutrient packed, easier to digest and more delicious than before crispy nuts. 

i digress.

this recipe was inspired with the recent dehydrating of pumpkin seeds.  dylan can't seem to get enough of them.   i've had this sauce as an idea in my head for a while and it came together perfectly the other night to go with our orange hat soup.  if you have access to farm fresh cilantro (or grow your own) this winter, do try it!  winter cilantro is thicker and often the leaves are tinged red, being out in the cold deepens its flavor... i'm impressed every time i go out to pick a bunch; slowly growing through the cold dark season.  the cilantro shines in this bright green sauce.  you might be tempted to try it on everything, i say go for it! 

1/4 cup sprouted pumpkin seeds1/2 cup cilantro2 cloves garlic1/2 tsp sea salt1/2-3/4 cup good olive oil1-2 Tbl fresh squeezed lemon juiceAdd the pumpkin seeds to a dry saute pan.  place over medium heat.  every 30 seconds or so, give the pan a shake to mix up the seeds.  continue to saute until seeds are golden brown and begin to pop.  pour from the pan into a bowl to cool.Remove any long stems from the cilantro.  measure out 1/2 loose cup.  add cilantro, garlic, cooled pumpkin seeds, salt,  1 Tbl lemon juice and 1/2 cup of the olive oil to a blender and puree for 10 -30 seconds.  take a little taste and add more lemon juice if you wish.  at this point you can add a glug or two of olive oil, depending on how thin you would like it.  blend a little more and you are ready to go!  store in an airtight container in the fridge for up to a week (unlikely it will last that long, dylan is known to sneak spoonfuls)!