Pumpkin seed and coriander pesto

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    Pumpkin seed and coriander pesto

    Pumpkin seed and coriander pesto


    33 people made this

    About this recipe: This pesto is fresh, spicy and salty. Pumpkin seeds are processed with coriander, Parmesan, garlic, chilli, salt and olive oil until smooth. Use this pesto with anything you fancy.

    Makes: 6 

    • 4 tablespoons pumpkin seeds
    • 1 bunch coriander
    • 4 tablespoons grated Parmesan cheese
    • 4 cloves garlic
    • 1 Scotch bonnet chilli or to taste, seeded
    • 1/2 teaspoon salt
    • 6 tablespoons olive oil

    Prep:10min  ›  Ready in:10min 

    1. Place the pumpkin seeds in a food processor or liquidiser; pulse until coarsely chopped. Add coriander, cheese, garlic, chilli, salt and olive oil; cover and process until smooth, scraping the sides of the bowl with a spatula as necessary.


    If Cotija cheese is available, use this instead of the Parmesan cheese.

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    Reviews in English (39)


    Ken, You are Amazing!! This pesto Rocks!! I made it just like it was written. Be careful with the salt, I used kosher salt and along with the cheese, I thought it was a little too salty,my fault. I Still loved it. We don't like our food screaming hot so I made it with 2 tbs of chopped canned jalapeno peppers. I made grilled carne asada to go with this and wrapped the meat along with the pesto in corn tortillas. Fabulous!! Thanks again Ken!  -  22 Mar 2010  (Review from Allrecipes US | Canada)


    The salt may or may not be needed depending on the Cotija you use. Some can be overly salty. A good sub would be Romano cheese if you don't have Cotija  -  12 Apr 2010  (Review from Allrecipes US | Canada)


    I've made this twice and the only change was to not use the full amount of oil so I wouldn't feel bad eating it all in one sitting. First time I topped blackened chicken breast,pasta and halved cherry tomatoes with this for a very easy and yummy meal. The second time my father ate most of the batch himself on tortilla chips after saying he didn't like cilantro. Very good!  -  17 May 2010  (Review from Allrecipes US | Canada)

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