Pumpkin Seed Cilantro Pesto Recipe

Name: Pumpkin Seed Cilantro Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup shelled pumpkin seeds or pepitas; 1 cup packed cilantro leaves and stems; 2/3 cup Parmesan cheese (grated); 1 piece garlic clove, coarsely chopped; 1 tablespoon freshly squeezed Meyer lemon juice; 1 teaspoon toasted sesame seed oil; 1/4 cup extra virgin olive oil; 1/4 teaspoon Meyer lemon zest; 1/2 teaspoon salt; Pinch black pepper; Pinch red pepper flakes (optional)

Servings: persons

1/2 cup shelled pumpkin seeds or pepitas
1 cup packed cilantro leaves and stems
2/3 cup Parmesan cheese (grated)
1 piece garlic clove, coarsely chopped
1 tablespoon freshly squeezed Meyer lemon juice
1 teaspoon toasted sesame seed oil
1/4 cup extra virgin olive oil
1/4 teaspoon Meyer lemon zest
1/2 teaspoon salt
Pinch black pepper
Pinch red pepper flakes (optional)

1
Heat a skillet over medium heat. Toast pumpkin seeds on skillet until golden brown. You will start to hear the pumpkin seeds pop, don't worry this is a good thing. Toss seeds frequently in the skillet to prevent burning. Remove and let cool.
2
Take cilantro and trim off dry ends. Form into a bunch and rip in half. Toss cilantro into food processor, along with toasted pumpkin seeds, garlic, lemon juice, Parmesan cheese, toasted sesame seed oil, olive oil, salt and pepper, and red pepper flakes (optional). Pulse until smooth, periodically scraping down the sides.
3
To store, keep in an airtight container. Drizzle a bit of olive oil over the top to cover the entire surface to keep the pesto fresh and prevent browning.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup shelled pumpkin seeds or pepitas, 1 cup packed cilantro leaves and stems, 2/3 cup Parmesan cheese (grated), 1 piece garlic clove, coarsely chopped, and more.

Yes, Pumpkin Seed Cilantro Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Seed Cilantro Pesto

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