nutritional information

Per TABLESPOON:

  • Calories: 108
  • Protein: 2 g
  • Total Fat: 11 g
  • Saturated Fat: 2 g
  • Carbohydrates: 2 g
  • Sodium: 147 mg
Vegan

Pumpkin Seed Pesto

Makes 1 cup

30 minutes or fewer

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.
  • 1 cup unsalted hulled (green) pumpkin seeds
  • 1 cup coarsely chopped cilantro
  • ½ cup toasted pumpkin seed oil
  • ¼ cup fresh lime juice
  • 1 tsp. salt
  • Pinch cayenne
  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.
November 2006

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comments

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.

Sherry - 2011-11-07 20:49:27