This thick and fragrant pumpkin seed pesto 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.
Special Diets:
Ingredients
Method
Preheat oven to 375°F.
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 1/4 cup water, lemon juice, garlic, cilantro and remaining 4 tablespoons oil.
Pulse until mixture forms a coarse paste, then season to taste with salt and pepper.
Cover and chill until ready to use.
Nutritional Info
Serving Size
about 2 tablespoons
Calories
140
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.