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Horseradish-Pumpkin Seed Pesto

['1/2 cup unsalted, roasted pumpkin seeds (pepitas)', '2 tablespoons grated peeled horseradish or 1 drained prepared horseradish', '2 cups cilantro leaves with tender stems', '1 tablespoon fresh lime juice', '1/4 cup (or more) olive oil', 'Kosher salt']

Finely grind pumpkin seeds and horseradish in a food processor. Add cilantro and lime juice; pulse until cilantro is finely chopped. With motor running, stream in 1/4 cup oil; process just to combine. Add more oil if pesto is too thick; season with salt.
Pesto can be made 5 days ahead. Cover and chill.

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