Briefly blanched and shocked to lock in its color, cilantro purees with pumpkin seeds, garlic, umeboshi paste, and chickpea miso while extra virgin olive oil streams in slowly, building a vivid, salty-tangy pesto.
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Prepare an ice bath. In 2 1/2 quart pot, bring 2 cups of water to . Add cilantro and pinch of salt. Blanch cilantro 2-3 seconds . Shock cilantro in ice bath, drain, and squeeze out excess moisture. Set aside.
Combine and puree pumpkin seeds, garlic, cilantro, umeboshi paste, and miso in food processor.
Through feed tube, add oil slowly and puree until well combined (20-30 seconds ).
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