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- 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
- juice of 1 medium lemon
- 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
Directions:View on 101 Cookbooks
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