Pumpkin Seed Pesto (sallye) Recipe

No Photo

Have you made this?

 Share your own photo!


sallye bates


This recipe is compliments of my cookbook called True Food, and is promised to be healthy for you. It's also very good.

Featured Pinch Tips Video

★★★★★ 1 vote
10 Min
Food Processor


1/2 c
pumpkin seeds, hulled and roasted
2 Tbsp
grated parmesan cheese
1 medium
garlic clove
1-1/2 c
cilantro (leaves only)***
2 tsp
lemon juice
1/2 c
olive oil


1*** You can substitute parsley, basil or other herbs of choice for cilantro
2Place pumpkin seeds, cheese and garlic in food processor with metal blade.

Process until mixture is finely ground
3Stop processor and add herbs and lemon juice to mixture in processor.

Put lid back on processor.
4Pulse processor, while slowly adding olive oil through the small hole in lid.

Continue pulsing until mixture is finely chopped and olive oil is just blended in. Do not overprocess.
5Taste and season with a pinch of salt if needed.
6May be stored in fridge for a week or ten days.

About this Recipe

Main Ingredient: Nuts
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy