Ingredients:
1½ cups dried split yellow peas, rinsed and picked over
sea salt
1 cup pumpkin seeds, toasted
1 cup lightly packed cilantro leaves and stems
1/3 cup freshly grated Parmesan cheese
3 cloves green garlic, peeled
1 tablespoon fresh lemon juice
1 small Serrano chili, seeded and de-veined
2/3 cup olive oil
2 large handfuls mixed salad greens
Directions:
1. Bring 5 cups of water to a boil in a large saucepan. Add the yellow split peas and simmer, uncovered, for 20-30 minutes, until tender. Drain and salt to taste.
2. Make the cilantro pesto by combining one third toasted pumpkin seeds with the cilantro, Parmesan cheese, lemon juice, ¼ teaspoon salt, a splash of olive oil, and chili then blend in a food processor or blender. Continue blending as you gradually drizzle in the olive oil, until the pesto comes together into a vibrant green saucer. Taste and add a pinch of salt if needed.
3. In a large bowl, toss the yellow split peas and remaining pumpkin seeds with 2/3 of the pesto. Keep tossing until everything is coated. Add the salad greens and gently toss again. Taste and add more pesto, if needed. You will have a bit of pesto leftover, which you can use to refresh any leftovers.
Serves 4-6