Pumpkin Seed Pesto
This thick and fragrant pumpkin seed pesto is the perfect fall recipe!
- 2 cups unsalted hulled (green) pumpkin seeds
- 6 tablespoons extra-virgin olive oil, divided
- Salt and pepper to taste
- 1/4 cup water
- 2 tablespoons fresh lemon juice, or to taste
- 3 cloves garlic
- 1 cup roughly chopped fresh cilantro
Preheat oven to 375°F. Toss pumpkin seeds with 2 tablespoons of the oil and salt then spread out in a single layer on a large baking sheet. Roast until seeds are puffed and fragrant, 10 to 15 minutes, then set aside to let cool.
Combine seeds in a food processor with water, lemon juice, garlic, cilantro and remaining 4 tablespoons oil. Pulse until mixture forms a coarse paste then season with salt and pepper. Cover and chill until ready to use.