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.
1
Heat olive oil in a pan, add seeds, season with salt and pepper, and cook, stirring, for 4 minutes until golden.
- Extra virgin olive oil: 6 tablespoons
- Pumpkin seeds (pepitas): 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.
- 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.
- Pumpkin seeds (pepitas): 2 glasss
- Garlic: 3 cloves
- Extra virgin olive oil: 6 tablespoons
- Water: 0.5 glass
- Chopped cilantro (coriander leaf): 1 glass
- Spring onion with bulb: 4 pieces
4
Transfer to a bowl and add lemon juice, salt, and pepper.
- Lemon juice: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
