Pumpkin Seed Pesto
4

Makes about 2 1/2 cups

This thick and fragrant pumpkin seed pesto, featuring roasted pumpkin seeds, olive oil, cilantro and garlic, is a versatile sauce for your repertoire. Try this pesto as a spread on sandwiches, tossed with hot pasta or served over roasted or steamed vegetables.

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    Ingredients: 
    • 2 cups unsalted hulled (green) pumpkin seeds
    • 6 tablespoons extra-virgin olive oil, divided
    • Salt and pepper to taste
    • 1/4 cup water
    • 2 tablespoons fresh lemon juice, or to taste
    • 3 cloves garlic
    • 1 cup roughly chopped fresh cilantro
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    Method: 

    Preheat oven to 375°F. Toss pumpkin seeds with 2 tablespoons of the oil and salt then spread out in a single layer on a large baking sheet. Roast until seeds are puffed and fragrant, 10 to 15 minutes, then set aside to let cool.

    Combine seeds in a food processor with water, lemon juice, garlic, cilantro and remaining 4 tablespoons oil. Pulse until mixture forms a coarse paste then season with salt and pepper. Cover and chill until ready to use.

    Nutritional Info: 
    Per Serving:Serving size: about 2 Tablespoons, 140 calories (110 from fat), 13g total fat, 2g saturated fat, 0mg cholesterol, 60mg sodium, 2g carbohydrate (1g dietary fiber, 0g sugar), 4g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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