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green pesto in a small white bowl with a small wooden spoon

Cilantro Pesto with Pepitas

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Yield 3 /4 cup (6 servings)
Author Lauren Grant

Description

A unique take on the classic herb sauce, this Cilantro Pesto can be used however regular pesto works, but we love it on sandwiches and with chicken.

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Ingredients

  • ¼ cup raw unsalted pepitas (pumpkin seeds)
  • 1 cup packed cilantro leaves and tender stems
  • ½ cup packed parsley leaves and tender stems
  • ½ cup grated Parmesan cheese
  • 1 small clove garlic
  • ½ teaspoon ground black pepper
  • ¼ teaspoon kosher salt
  • ⅓ cup + 1 tablespoon extra-virgin olive oil

Instructions

  • In a small skillet, toast pepitas over need heat until lightly browned and fragrant, 4–5 minutes.
    pepitas toasting in a skillet
  • Transfer to a mini food processor with cilantro, parsley, parmesan, garlic, pepper and salt.
    herbs, toasted pumpkin seeds, parmesan, salt, pepper and a garlic clove in a food processor
  • Pulse until chopped.
    minced herbs and nuts in a food processor
  • With processor running, slowly drizzle in olive oil
    green pesto in a food processor

Notes

Storage: When stored in an airtight glass container in the refrigerator, pesto will last up to 1 week. 

Nutrition

Serving: 2tablespoonsCalories: 204kcalCarbohydrates: 2.5gProtein: 6gFat: 20gSaturated Fat: 4gCholesterol: 7mgFiber: 1g
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