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–+ servings
Two small (4-oz) jars of thick green sauce with pumpkin seeds in front and a spatula and blue-striped kitchen towel in the back.

Cilantro Pumpkin Seed Pesto

Jani H. Leuschel
This delicious sauce has a slight Southwestern character. It livens up almost any main dish or side. It's fantastic on grains, sweet potatoes, or tossed with pasta!
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Condiment, dressing, Sauces
Cuisine Any
Servings 6
Calories 111 kcal

Equipment

Ingredients
  

  • 3 Tablespoons raw pumpkin seeds
  • 1 cup cilantro leaves, loosely packed
  • ¼ cup olive oil, or use a neutral oil like canola or sunflower
  • 2 Tablespoons lime juice from 1 lime
  • ½ teaspoon lime zest from ½ a lime
  • 1 clove garlic, green stem removed
  • ½ jalapeno, seeded, (optional)
  • ½ teaspoon cumin
  • ¼ teaspoon salt, Kosher; use more or less to taste
  • ⅛ teaspoon black pepper, or to taste

Instructions
 

  • Wash hands for 20 seconds before starting prep.
  • Toast pumpkin seeds in a dry skillet over medium-low heat by tossing for about five or six minutes. Or, spread them on a baking sheet lined with parchment and place in a 375 F oven for about 10 minutes.

Immersion Blender Instructions

  • Place all ingredients in a high-sided container suitable for a handheld stick blender. Blitz on low for a minute to mix ingredients and then increase power to high to puree the pesto.
  • Taste and adjust seasonings as desired.

Food Processor and Regular Blender Instructions

  • Place all ingredients except for the oil in the container of a food processor or blender.
  • Pulse a few times to combine.
  • Remove the center knob of the blender lid or the feed tube pusher of the food processor.
  • With the machine running, slowly, pour the oil into the appliance through the hole in the blender lid or the feed tube of the food processor.
  • Scrape down the sides and pulse a couple times.
  • Serve pesto on grains, pasta, fish, tacos, shrimp, and more!
  • Store leftover pesto in an airtight container or place in ice cube trays and freeze. Once frozen, put the pesto cubes in a large zip bag and pull out as needed to elevate your meal!

Notes

Without any added water, this recipe makes a generous two-thirds of a cup. This pesto is thick, so you may wish to thin it with a Tablespoon or two of water.

Nutrition

Calories: 111kcalCarbohydrates: 1gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.003gSodium: 99mgPotassium: 69mgFiber: 0.5gSugar: 0.2gVitamin A: 198IUVitamin C: 4mgCalcium: 8mgIron: 1mg
Keyword allergy-friendly, anti-inflammatory, antioxidants, diabetic friendly, fast, healthy fats
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