Pumpkin seed pesto recipe with cilantro and lime

Pumpkin seed pesto with cilantro and lime
Pumpkin seed pesto with cilantro and lime can make a good meal great.
I think this recipe came out of some magazine way back. Or may be it's from a cookbook. I can't really remember. Enough to say it didn't come out of my head and I don't even have it written on a scrap of paper anywhere.

All I can say is that I have a thing about pumpkin seeds and I buy them in 5 pound bags through my Speerville Flour Mill buying group. Raw, organic, chewy and a little bitter, I'm forever hunting down ways to eat them. Their bitterness isn't always popular in our house though (they get picked out of cookies and granola) so finding a recipe that balances the bitter without overpowering the unique flavour isn't always easy.
This is my favourite pumpkin seed recipe and a special treat for my husband. We enjoy it alongside fish but it's equally good as a sandwich spread. Try it in tacos, with veggie burgers. Honestly I think it goes with everything.

Pumpkin seed pesto recipe

  • 1 cup raw pumpkin seeds, toasted
  • 2 cups cilantro leaves
  • juice and zest of one lime
  • 1/2 tsp salt
  • pinch of cayenne
  • 1/3 cup good olive oil

  1. Put all ingredients in a food processor and whirr, scraping down the sides a few times. Be sure not to puree it, you want some texture.
  2. Adjust seasoning to taste (I often add more lime, but that's just me).




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