Pumpkin Seed Pesto

4 from 1 ratings

This thick and fragrant pumpkin seed pesto, featuring roasted pumpkin seeds, olive oil, cilantro, and garlic, 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.

Servings

servings

Ingredients

2 cup unsalted hulled green pumpkin seeds
6 tablespoon extra-virgin olive oil, divided
salt and pepper, to taste
1/4 cup water
2 tablespoon lemon juice
3 garlic cloves
1 cup roughly chopped cilantro

Directions

Preheat oven to 375 degrees. 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 water, lemon juice, garlic, cilantro, and remaining 4 tablespoons oil. Pulse until mixture forms a coarse paste then season with salt and pepper. Cover and chill until ready to use.