Pumkin Seed Pesto
(from kylerhea’s recipe box)
“his thick and fragrant pumpkin seed pesto, featuring roasted pumpkin seeds, olive oil, cilantro and garlic, 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.”
Source: Whole Foods newsletter
Categories: Pasta, nuts and seeds, vegan
Ingredients
- 2 cups unsalted hulled (green) pumpkin seeds
- 6 tablespoons extra-virgin olive oil, divided
- Salt and pepper to taste
- 1/4 cup water
- 2 tablespoons fresh lemon juice, or to taste
- 3 garlic cloves
- 1 cup roughly chopped fresh cilantro
Directions
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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.
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Combine seeds in a food processor with water, lemon juice, garlic, cilantro and remaining 4 tablespoons oil. Pulse until mixture forms a coarse paste then season with salt and pepper. Cover and chill until ready to use.