When the cooler weather sets in, festive Fall foods are on the brain. This twist on traditional Italian pesto plays up the nutty flavor of toasted pumpkin seeds and combines it with an unexpected herb: cilantro!
This pesto would be a great sandwich topper for someone trying to steer clear of processed condiments, or it would be fantastic on a simple piece of flaky, roasted fish. The original recipe called for 2/3 cup of oil, but I found the first batch far too heavy. To lighten things up, I went for 1/3 cup of oil, and the texture and consistency were perfect. Want to get creative with your pepitas? Keep reading for the tasty recipe!
- 2 cups packed cilantro
1/3 cup extra-virgin olive oil
1/3 cup toasted pepitas
1/3 cup finely grated parmesan
2 tablespoons fresh lime juice
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
- Toast raw pumpkin seeds on stovetop for one minute. Toss regularly so they don't burn.
- Pulse cilantro, oil, pepitas, parmesan, lime juice, and garlic in a food processor until finely chopped.
- Season with salt and pepper.
Makes about 1 cup.
Nutritional information per serving (2 tbsp): calories 135, protein 3.5 g.
- North American