Pumpkin Seed and Cilantro Pesto

4 servings

10 minutes

Pumpkin seed and cilantro pesto is a bold interpretation of the classic Italian sauce, filled with new flavors and aromas. It features gently roasted pumpkin seeds that add a nutty richness, complemented by the freshness of cilantro and a hint of garlic's spiciness. Olive oil binds all components into a silky texture, while lemon juice adds a pleasant tang that balances the taste. This pesto pairs perfectly with pasta, roasted vegetables, fish, or as an unusual dip for bread and crackers.

Energy value per serving

• Calories: 558.3
• Proteins: 14.7g
• Fats: 50g
• Carbohydrates: 10.4g

Ingredients

• Extra virgin olive oil: 6 tbsp
• Peeled pumpkin seeds: 2 glass
• Garlic: 3 clove
• Water: 0.5 glass
• Chopped cilantro (coriander): 1 glass
• Green onion with bulb: 4 pc
• Salt: to taste
• Lemon juice: 3 tbsp
• Ground black pepper: to taste

Cooking steps

1. Heat olive oil in a pan, add seeds, season with salt and pepper, and cook, stirring, for 4 minutes until golden.

   Required ingredients:

   • Extra virgin olive oil: 6 tablespoons
   • Peeled pumpkin seeds: 2 glasss
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Add minced garlic and sauté for another minute. Transfer everything to a plate and cool.

   Required ingredients:

   • Garlic: 3 cloves

3. In a blender, mix the seeds with garlic, remaining olive oil, water, cilantro, and chopped green onion. Blend until it reaches a paste consistency, but not smooth.

   Required ingredients:

   • Peeled pumpkin seeds: 2 glasss
   • Garlic: 3 cloves
   • Extra virgin olive oil: 6 tablespoons
   • Water: 0.5 glass
   • Chopped cilantro (coriander): 1 glass
   • Green onion with bulb: 4 pieces

4. Transfer to a bowl and add lemon juice, salt, and pepper.

   Required ingredients:

   • Lemon juice: 3 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste