Pumpkin seed and coriander pesto

    10 min

    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.

    33 people made this

    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 (37)


    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)