Pumpkin Seed Pesto

world.food's picture

Dec. 15, 2011


Parsley leaves 2 Cup (32 tbs) , packed
Dried cilantro 1 Tablespoon
Pumpkin seeds 3/4 Cup (12 tbs) , roasted on cookie sheet 350 degrees for 5 minutes
Grated pecorino romano cheese 1/2 Cup (8 tbs)
Fresh lime juice 1/2 Cup (8 tbs)
Jalapeno pepper To Taste , seeded
Garlic 3 Clove (15 gm)
Olive oil 3/4 Cup (12 tbs)
Black pepper To Taste
Salt To Taste



1. In a food processor, blend all ingredients except olive oil, salt and pepper and pecorino.

2. Stop the machine once or twice to scrape down the remaining, now gradually add oil when it's in the blending process, do it till it's smooth

3. For seasoning add salt and pepper

4. Also pumpkin seed pesto can prepared much in advance, store it by pressing plastic wrap onto the surface of the pesto and then refrigerate it


5. Bring to room temperature before serving, and serve over beans or rice, can also be served on chicken and fish.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2274Calories from Fat 1820

 % Daily Value*

Total Fat 204 g313.8%

Saturated Fat 36 g180%

Trans Fat 0 g


Sodium 2059 mg85.79%

Total Carbohydrates 84 g28%

Dietary Fiber 9 g36%

Sugars 5 g

Protein 48 g96%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet