1 cup pepitas, toasted (divided)
1 cup cilantro leaves and stems, well washed and lightly packed
1/3 cup Parmesan cheese, freshly grated
3 medium cloves garlic, peeled
1 medium lemon juiced
1 serrano chile pepper, minced
2/3 cup extra-virgin olive oil
4 cups cooked yellow split peas*
2 handfuls lettuce, torn into bite-sized pieces
Make the cilantro pesto by blending 1/3 cup of the toasted pepitas, the cilantro, Parmesan cheese, garlic, lemon juice, and chile pepper with a hand blender (food processor or standard blender) until smooth.
Continue blending as you gradually drizzle in the olive oil until the pesto comes together into a vibrant green sauce.
Taste and add a pinch or two or salt if needed.
In a large bowl toss the yellow split peas and remaining pepitas with the pesto until everything is coated.
Add the salad greens and gently toss again.
Serves 6 or so.
*To cook the dried yellow split peas bring 6 cups of water to a boil in a large saucepan, add 2 cups (rinsed) dried split yellow peas and cook for 20 -30 minutes, or until tender.
Drain, salt to taste and set aside.