- ⅓ cup unsalted pepitas (see Tip)
- ½ cup fresh cilantro leaves and tender stems
- ½ cup fresh parsley leaves
- 2 tablespoons lime juice
- 1 tablespoon coarsely chopped seeded jalapeño pepper ( ½ small pepper)
- 1 medium clove garlic, quartered
- ½ teaspoon salt
- 2 tablespoons olive oil
- 1½ English cucumbers, thinly sliced (about 4½ cups)
- 3 fresh peaches, quartered and sliced
- 4 scallions, thinly sliced
- 2 tablespoons white-wine vinegar
- 1Place pepitas in a food processor: pulse until coarsely chopped, about 10 pulses. Add cilantro, parsley, lime juice, jalapeño, garlic, and salt; pulse until minced, about 20 pulses. With the processor running, stream in oil until just combined but still chunky.
- 2Gently toss cucumbers, peaches, and scallions in a large bowl with the pesto mixture and vinegar until combined.
- Tip: Pepitas are pumpkin seeds, but they differ from the seeds you scrape out of your Halloween pumpkin: they come from certain varieties of pumpkins that produce seeds without a tough outer hull. You can find pepitas in bulk bins in natural-foods stores and large supermarkets, and online at nuts.com and elsewhere.