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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.
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 the 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.

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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  • 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