I made a cheese-free Cilantro and Pumpkin Seed Pesto that freezes beautifully, and my Cilantro Pesto Recipe puts pepitas center stage.

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I stumbled on this Cilantro Pumpkin Seed Pesto when I needed something fast and green, and now I make a batch almost every week. Bright cilantro leaves meet the toasty crunch of pumpkin seeds and the result is unexpectedly bold, not your usual basil sauce.

It freezes beautifully so I stash jars in the freezer for lazy weeknight rescues. I call it my little Pepita Pesto experiment, and somehow it keeps surprising me.

If you like herbs that actually do something this Cilantro Pesto Recipe will probably change how you think about pesto, or at least it did for me.

Ingredients

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Cilantro: bright, citrusy herb, rich in vitamin K, antioxidants and fresh flavor.
Pumpkin seeds: nutty pepitas, good plant protein, iron, zinc and healthy fats.
Garlic: pungent, savory bite, immune friendly, it’s got allicin, low calories.
Lime juice: bright sour lift, vitamin C, cuts richness, balances flavors.
Olive oil: silky healthy fats, mostly monounsaturated, adds richness and mouthfeel.
Nutritional yeast: cheesy umami note, B vitamins, adds savory depth without dairy.
Chili: adds heat, boosts metabolism possibly, tiny bit of bright peppery flavor.
Salt: enhances flavors, helps balance, use sparingly for health reasons.

Ingredient Quantities

2 packed cups cilantro leaves stems removed (about 2 oz / 60 g)

1/2 cup toasted pumpkin seeds pepitas (about 70 g)

2 large garlic cloves peeled

2 tablespoons fresh lime juice about 1 lime

1/3 to 1/2 cup extra virgin olive oil (80 to 120 ml)

1/2 teaspoon kosher salt (or 1/4 teaspoon fine sea salt)

1/4 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes or 1 small jalapeño seeded chopped optional

2 tablespoons nutritional yeast optional for a cheesy note

1 to 2 tablespoons water optional to thin if needed

How to Make this

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1. If your pumpkin seeds arent toasted already, heat a dry skillet over medium, add 1/2 cup pepitas and toast, stirring, until fragrant and lightly browned about 3 to 5 minutes; let cool.

2. Prep the cilantro by removing tough stems, then loosely pack 2 cups of leaves (about 2 oz / 60 g). Peel 2 large garlic cloves and squeeze about 2 tablespoons fresh lime juice.

3. In a food processor combine the cilantro, cooled toasted pumpkin seeds, garlic, 1/2 teaspoon kosher salt (or 1/4 teaspoon fine sea salt), 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes or the seeded chopped small jalapeño if using. Add 2 tablespoons nutritional yeast if you want a cheesy note.

4. Pulse the mixture several times until it is coarsely chopped, scraping down the sides as needed so everything gets evenly processed. Dont overblend or it will turn into a paste.

5. With the processor running slowly drizzle in 1/3 to 1/2 cup extra virgin olive oil until the pesto comes together and reaches your desired texture. If it seems too thick add 1 to 2 tablespoons water to thin slightly.

6. Taste and adjust: add more salt, lime juice or pepper if needed, or a touch more olive oil for silkiness. If you added jalapeño and its too hot, a little extra oil helps mellow it out.

7. Use right away tossed with pasta, as a spread, dip or sauce. To store, spoon into a jar, smooth the top, pour a thin film of olive oil over the surface to prevent browning, cover and refrigerate up to 5 days.

8. To freeze: pack pesto into an ice cube tray or small airtight containers, freeze until solid then transfer cubes to a freezer bag; keeps about 3 months. Thaw in the fridge or at room temp and stir before using.

Equipment Needed

1. Dry skillet or frying pan, for toasting pepitas
2. Food processor or strong blender, to chop and emulsify the pesto
3. Measuring cups and spoons, for oil, seeds, salt etc
4. Chef knife, for trimming cilantro stems and chopping jalapeño if using
5. Cutting board, to prep herbs and garlic
6. Citrus reamer or handheld juicer, for fresh lime juice
7. Spatula or wooden spoon, to scrape the processor and transfer pesto
8. Small jar or airtight container plus an ice cube tray if you want to freeze portions — for storing and freezing leftovers

FAQ

Q: Do the pumpkin seeds need to be toasted? A: Toasting is best, it wakes up the nutty flavor and gives a better texture. Toast in a dry skillet over medium for 3 to 5 minutes, stirring, or spread on a sheet at 350 F for 6 to 8 minutes until fragrant. Let them cool before blending. Raw seeds work too, but the pesto will taste milder.

Q: Can I leave the cilantro stems in? A: Tender stems are fine and add flavor, but woody lower stems should be tossed. If you hate fiddling, you can use whole bunches except thick stalk bottoms, the food processor will handle it.

Q: How do I get the right thickness and texture? A: Start with 1/3 cup oil and add up to 1/2 cup if you want a looser sauce. Pulse instead of running the blender non stop so it stays a bit chunky. If it gets too thick, add 1 to 2 Tbsp water or more oil a little at a time. In a blender work in small batches and add extra liquid so the motor doesnt overheat.

Q: Can I swap ingredients for allergies or different flavors? A: Yes. Sunflower seeds or toasted cashews replace pepitas if needed. For a cheesy note use 2 Tbsp nutritional yeast for vegan, or grated parmesan if you eat dairy. Skip the red pepper flakes or use less jalapeño if you're sensitive to heat.

Q: How long will this pesto keep and can I freeze it? A: In the fridge in an airtight jar it lasts about 5 to 7 days. Pour a thin layer of olive oil on top to slow browning. Freeze in ice cube trays or small containers for up to 3 months, then pop cubes into a bag and thaw as needed.

Q: What's the best way to use it and how do I keep it bright green? A: Toss with pasta, spoon over tacos, use as a dip, or smear on grilled chicken or fish. To keep it green: use fresh lime juice, keep it cold, and cover the surface with oil. Blanching cilantro for a few seconds helps color but will soften the bright herbal bite, so only blanch if color matters more than flavor.

Cilantro Pumpkin Seed Pesto Recipe Substitutions and Variations

Cilantro: swap with flat leaf parsley if you’re not into cilantro, or mix parsley and mint to mimic the bright notes, basil works great too and it’ll give a sweeter, Italian vibe.
Toasted pumpkin seeds (pepitas): use toasted sunflower seeds for a nut free option, or walnuts or pine nuts for a richer, creamier texture.
Fresh lime juice: lemon juice is the simplest swap, or a small splash of white wine vinegar or apple cider vinegar will add the acid you need.
Nutritional yeast: grated Parmesan or Pecorino gives that cheesy, savory hit if you’re not vegan, or try a teaspoon of miso or a bit of tahini for vegan umami.

Pro Tips

1) Toast the pepitas till theyre fragrant but dont let them burn, and let them cool completely before you pulse them or the oil will make the pesto greasy. reserve a handful of toasted seeds, roughly chop them and stir in at the end for a little crunch.

2) Start with the lower end of the oil amount and drizzle while the processor is running, you can always add more but you cant take it out. if the jalapeño makes it too hot, add another tablespoon of oil or a spoonful of avocado to mellow it without watering down the flavor.

3) Want a really bright green pesto? Work with cold ingredients and process quickly, or blanch the cilantro 8 to 10 seconds then shock in ice water to set the color (it will be milder but still fresh). another quick hack is to pulse with 1 tablespoon ice water if the mix gets warm from the motor.

4) For storage freeze in ice cube trays so you can grab single servings, and when refrigerating smooth the top and pour a thin film of oil over it or press plastic wrap right onto the pesto to keep air out. when using frozen pesto, let it thaw slowly and stir in a splash of fresh lime or oil to refresh the flavor and texture.

Cilantro Pumpkin Seed Pesto Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I made a cheese-free Cilantro and Pumpkin Seed Pesto that freezes beautifully, and my Cilantro Pesto Recipe puts pepitas center stage.

Servings

servings

Calories

161

kcal

Equipment: 1. Dry skillet or frying pan, for toasting pepitas
2. Food processor or strong blender, to chop and emulsify the pesto
3. Measuring cups and spoons, for oil, seeds, salt etc
4. Chef knife, for trimming cilantro stems and chopping jalapeño if using
5. Cutting board, to prep herbs and garlic
6. Citrus reamer or handheld juicer, for fresh lime juice
7. Spatula or wooden spoon, to scrape the processor and transfer pesto
8. Small jar or airtight container plus an ice cube tray if you want to freeze portions — for storing and freezing leftovers

Ingredients

2 packed cups cilantro leaves stems removed (about 2 oz / 60 g)
1/2 cup toasted pumpkin seeds pepitas (about 70 g)
2 large garlic cloves peeled
2 tablespoons fresh lime juice about 1 lime
1/3 to 1/2 cup extra virgin olive oil (80 to 120 ml)
1/2 teaspoon kosher salt (or 1/4 teaspoon fine sea salt)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes or 1 small jalapeño seeded chopped optional
2 tablespoons nutritional yeast optional for a cheesy note
1 to 2 tablespoons water optional to thin if needed

Directions

If your pumpkin seeds arent toasted already, heat a dry skillet over medium, add 1/2 cup pepitas and toast, stirring, until fragrant and lightly browned about 3 to 5 minutes; let cool.
Prep the cilantro by removing tough stems, then loosely pack 2 cups of leaves (about 2 oz / 60 g). Peel 2 large garlic cloves and squeeze about 2 tablespoons fresh lime juice.
In a food processor combine the cilantro, cooled toasted pumpkin seeds, garlic, 1/2 teaspoon kosher salt (or 1/4 teaspoon fine sea salt), 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes or the seeded chopped small jalapeño if using. Add 2 tablespoons nutritional yeast if you want a cheesy note.
Pulse the mixture several times until it is coarsely chopped, scraping down the sides as needed so everything gets evenly processed. Dont overblend or it will turn into a paste.
With the processor running slowly drizzle in 1/3 to 1/2 cup extra virgin olive oil until the pesto comes together and reaches your desired texture. If it seems too thick add 1 to 2 tablespoons water to thin slightly.
Taste and adjust: add more salt, lime juice or pepper if needed, or a touch more olive oil for silkiness. If you added jalapeño and its too hot, a little extra oil helps mellow it out.
Use right away tossed with pasta, as a spread, dip or sauce. To store, spoon into a jar, smooth the top, pour a thin film of olive oil over the surface to prevent browning, cover and refrigerate up to 5 days.
To freeze: pack pesto into an ice cube tray or small airtight containers, freeze until solid then transfer cubes to a freezer bag; keeps about 3 months. Thaw in the fridge or at room temp and stir before using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.