Pumpkin Seed, Lime and Cilantro Pesto | PCC Natural Markets

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Pumpkin Seed, Lime and Cilantro Pesto

Yield: About 1 cup

Your rating: None (4 votes)
Your rating: None (4 votes)

On the show we hand-crushed this pesto with a mortar and pestle; this method produces a rustic-style pesto with lots of separate colors and textures. You may, of course, prepare it in a food processor!

This was served with Potatoes Roasted in Parchment Purses.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


For the old-fashioned method

Place the cilantro, garlic, pumpkin seeds and salt on a cutting surface. Drizzle with a little of the olive oil and squeeze half of the lime over the ingredients. Add the zest. With a knife, chop the ingredients into evenly coarse pieces.

Place the mixture in a mortar and crush with the pestle, drizzling with more oil as you go, until the ingredients are very well blended. Stir in the last of the lime juice, chipotle powder and hot sauce to your taste.

For the newfangled method

Place all of the ingredients in the bowl of a food processor and blend until nice and chunky.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on May 14, 2011.

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