via Super Natural Every Day
1½ cups dried yellow split peas, rinsed and picked over
1 teaspoon sea salt
1 cup pepitas
1 cup lightly packed cilantro
⅓ cup grated parmesan cheese
3 minced garlic cloves
1 tablespoon lemon juice
1 small serrano chile, mostly seeded and deveined
⅔ cup olive oil
2 cups mixed salad greens
In a large saucepan, bring 5 cups of water to a boil. Add the yellow split peas and simmer, uncovered, until tender, about 25 to 30 minutes. Drain and season with ¾ teaspoon salt.
Make the cilantro pesto: In a blender or food processor, combine ⅓ cup of the pepitas, the cilantro, parmesan, garlic, lemon juice, chile, ¼ teaspoon salt and a splash of olive oil. Puree until smooth. Continue blending while gradually drizzling in the remaining olive oil until it gets to the consistency of pesto.
Make the salad: In a large bowl, toss the cooked split peas and the remaining ⅔ cup of pepitas with the pesto. Serve over mixed salad greens.
