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Pumpkin Seed Pesto

This pesto is elegant and flavorful. Try it as an alternative to salsa on nachos. Pumpkin seed oil is stocked with other specialty oils in many supermarkets, but you can substitute olive oil in a pinch.

Ingredients: 

Ingredients: 

Ingredient Line: 
1 cup unsalted hulled (green) pumpkin seeds
Ingredient Line: 
1 cup coarsely chopped cilantro
Ingredient Line: 
½ cup toasted pumpkin seed oil
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¼ cup fresh lime juice
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1 tsp. salt

Instructions: 

  1. Toast pumpkin seeds in large skillet over medium heat, 4 to 5 minutes, or until puffed and golden, stirring constantly.
  2. Transfer seeds to food processor. Add remaining ingredients, and process until smooth. Serve with Three Sisters Casserole, or store in airtight container in refrigerator for up to a week.

Nutrition Information: 

Calories: 
108
Protein: 
2 g
Total Fat: 
11 g
Saturated Fat: 
2 g
Carbohydrates: 
2 g
Cholesterol: 
mg
Sodium: 
147 mg
Fiber: 
g
Sugar: 
g
Yield: 
Makes 1 cup

Comments on this Recipe

This was AMAZING even though I had to use olive oil. Toasted pumpkin seed oil is not a staple in our pantry. (Go figure.) It is worth finding though; it could only make it even BETTER! This is definately a keeper.