RECIPE: Cilantro and Pumpkin Seed Pesto


It’s October which means you’re probably chopping, roasting, and pureeing plenty of pumpkins. But what do you do once you get sick and tired of toasting all those seeds? Make the most of the season’s bounty with this recipe for Cilantro and Pumpkin Seed Pesto.

The following recipe is from Cooking Close to Home by Diane Imrie and Richard Jarmusz. It has been adapted for the web.

Cilantro and Pumpkin Seed Pesto


2 fresh garlic cloves, peeled

1⁄2 cup pumpkin seeds, raw unsalted

1⁄4 teaspoon salt

1/8 teaspoon fresh ground black pepper

2 tablespoons fresh lime juice

1⁄2 cup olive oil

4 cups fresh cilantro leaves and stems



  • In a food processor mix the garlic, pumpkin seeds, salt, pepper, lime juice and olive oil. Process until seeds are finely chopped but not completely ground.
  • Add half the cilantro and process briefly.
  • Add the remaining cilantro leaves and mix until chopped, but not completely puréed. Use fresh or freeze for later.

Harvest Hint

Ample freezer space is needed if you are serious about eating locally throughout the winter. There are so many opportunities in the summer to buy or grow foods that store well in the freezer, like berries, tomatoes and many other vegetables. To ensure that your freezer is operating efficiently, keep it at least two-thirds full. As you empty it during the winter, fill it with large containers of ice so that you will have ice blocks on hand for summer outings.

Recommended Reads

Tasty Ways to Use Pumpkin Seeds

Easy Fall Recipes for the Adventurous Eater

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