A Fresh Twist on Pesto!
Move over, basil! While I love a classic pesto, sometimes you need to shake things up. This Cilantro Pumpkin Seed Pesto is my go-to when I’m craving something bright, zesty, and incredibly fresh. By swapping traditional pine nuts for wholesome pumpkin seeds (pepitas!) and basil for vibrant cilantro, we create a uniquely delicious sauce that’s ready in minutes. It’s a no-cook, flavor-packed powerhouse perfect for elevating any meal!
Ingredients
• 1 bunch cilantro, including stems, washed and dried
• 1 clove garlic
• ¼ cup / 60 ml raw shelled pumpkin seeds (pepitas)
• 1 lemon, zested and juiced
• ¼ tsp / 1.25 ml sea salt
• ¼ tsp / 1.25 ml freshly ground black pepper
• 2 Tbsp / 30 ml extra virgin olive oil
Instructions
1. Add the cilantro, garlic, pumpkin seeds, lemon zest and juice, salt, and pepper to the bowl of a food processor.
2. Pulse-blend until the are roughly chopped.
3. With the processor running on low, slowly stream in the extra virgin olive oil until the pesto comes together.
4. Stop the processor and scrape down the sides of the bowl with a spatula.
5. Blend for another minute until the pesto is well combined. For a thinner consistency, add a little vegetable broth or more lemon juice until it reaches your desired texture.
Nutritional Information
• Recipe InformationPREP: 10 minutes | COOK: 0 minutes | YIELD: 1 cupNutritional value per 1-Tbsp serving:Calories: 26 | Calories from Fat: 17 | Protein: 1 g | Carbs: 1 g | Total Fat: 2 g | Saturated Fat: 0.3 g | Trans Fat: 0 g | Fiber: 0.4 g | Sodium: 21 mg | Cholesterol: 0 mg
Pro Tips
• For a deeper, nuttier flavor, lightly toast the pumpkin seeds in a dry skillet over medium heat for 3-4 minutes before adding them to the food processor.
• To store, transfer the pesto to an airtight container and pour a thin layer of olive oil over the top. This prevents oxidation and keeps it vibrant green for up to a week in the fridge.
• This pesto is fantastic tossed with pasta or roasted vegetables, spread on sandwiches, or used as a vibrant base for pizza instead of tomato sauce.
• Add half a jalapeño (seeds removed for less heat) for a spicy kick that pairs beautifully with the cilantro.
FAQ
Q: Is this cilantro pesto recipe nut-free
A: Yes, this recipe is completely nut-free. By using wholesome pumpkin seeds (pepitas) instead of traditional pine nuts, it’s a perfect and flavorful option for anyone with a nut allergy.
Q: How do I keep this vegetarian pesto from turning brown
A: To maintain its vibrant green color, store the pesto in an airtight container and pour a thin layer of olive oil over the top before sealing. This prevents oxidation and keeps it fresh in the refrigerator for up to a week.
Q: Can I make this pesto without cilantro
A: Certainly. If you’re not a fan of cilantro, you can substitute it with an equal amount of fresh flat-leaf parsley for a different but still zesty and delicious green sauce. A mix of parsley and mint also works beautifully.
Q: How can I add more protein to this vegan pesto
A: To boost the protein, consider adding 2-3 tablespoons of nutritional yeast, which also lends a savory, cheesy flavor. For a creamier, high-protein pesto, you could also blend in a quarter cup of shelled edamame or white beans.
