Pumpkin Seed Pesto
Makes about 2 1/2 cups
Time 20 min
This thick and fragrant pumpkin seed pesto 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.
Special Diets:
Ingredients
- 2 cups unsalted hulled (green) pumpkin seeds
- 6 tablespoons extra-virgin olive oil, divided
- 1/4 teaspoon fine sea salt, plus more to taste
- 2 tablespoons fresh lemon juice, or to taste
- 3 cloves garlic
- 1 cup roughly chopped fresh cilantro
- Ground black pepper, to taste
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 1/4 cup water, lemon juice, garlic, cilantro and remaining 4 tablespoons oil.
Pulse until mixture forms a coarse paste, then season to taste with salt and pepper.
Cover and chill until ready to use.
Nutritional Info:
Per serving: about 2 tablespoons, 140 calories (110 from fat), 13g total fat, 2g saturated fat, 0mg cholesterol, 35mg sodium, 2g carbohydrates (1g dietary fiber, 0g sugar), 4g protein.
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.
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Ingredients
- 2 cups unsalted hulled (green) pumpkin seeds
- 6 tablespoons extra-virgin olive oil, divided
- 1/4 teaspoon fine sea salt, plus more to taste
- 2 tablespoons fresh lemon juice, or to taste
- 3 cloves garlic
- 1 cup roughly chopped fresh cilantro
- Ground black pepper, to taste