Cilantro Pumpkin Seed Pesto
If you love cilantro, you are going to absolutely love this pesto! Cilantro and toasted pumpkin seeds with a little heat from a jalapeño pepper! So good!
Servings 12
Calories 89kcal
Equipment
Ingredients
- ¼ cup pumpkin seeds hulled
- 2 cups cilantro leaves gently packed
- 2 cloves garlic peeled
- 1 tbsp lemon juice fresh squeezed
- 1 jalapeño pepper seeded or not
- ½ teaspoon salt
- ½ cup extra virgin olive oil
Instructions
- Place the pumpkin seeds in a small dry skillet over medium heat. After they start popping, shake the pan until most of them are puffed up and golden brown. Shake them out onto a paper towel to cool.
- Place the cooled pumpkin seeds, cilantro, garlic cloves, lemon juice, jalapeño pepper and salt into the bowl of food processor. Pulse until finely chopped.
- With the motor running, slowly stream in the olive oil until creamy and as smooth as you would like it.
Notes
You can leave the seeds in the jalapeño or remove them if you want it not as hot.
Always use fresh squeezed lemon juice.
This will keep for about a week in the fridge or freeze it for up to 6 months.
From one of my favorite cookbooks purchased back in 2008 - The Herbfarm Cookbook!
Nutrition
Calories: 89kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 99mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 193IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 1mg