Pumpkin Seed Pesto

A vibrant pesto of corainder, lemon and roasted pumpkin seeds is so delicious, you will be putting it in everything; pasta, toasted bread and even with steamed rice.

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I grew up eating coriander chutney, a staple in most Indian households. And when I got introduced to pesto, it was so familiar and yet so different. A staple in Italian households, it is made with pine nuts, parmesan cheese, garlic, lemon juice and extra virgin olive oil. And just like in Indian household, traditionally chutney was grinded on flat mortar and pestle, pesto is grinded on a stone or a marble mortar and pestle so that the vibrant green of basil does not get oxidized due to heat generated by the blender.

Though this recipe is not a ‘real deal’, it is as flavourful and an economical option to a basil pesto. I have used coriander as finding fresh sweet Italian basil can be a challenge for many. In past, I have made pesto with several different alternatives, flavours of each vary but still a great tasting ‘pesto’ 🙂

Some of the substitutes I have tried in the past are:

  1. Have used walnuts, almonds or even peanuts as a substitute for pine nuts.
  2. I also went the adventurous route and used melted ghee in lieu of extra virgin olive oil and I must say it was a great tasting one!
  3. I have tried with mint and parsley as substitutes for basil but personally prefer the coriander to any other options.

I made this pesto to stuff my sunflower bread to be enjoyed with pumpkin and pear soup and it was a meal to remember!

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Let me know how this recipe turned out for you by writing to me in the comments below. And if you take a picture, please tag me on my instagram handle @acookwithin to share your creation😊 It would make my day!

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