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:
- Have used walnuts, almonds or even peanuts as a substitute for pine nuts.
- 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!
- 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!
Recipe Card
Pumpkin Seed Pesto
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
Italian, Fusion
PREP TIME
10 mins
COOK TIME
5 mins
SERVINGS
1 cup
Author: Hema B Kathrani | Cuisine: Italian, Fusion | Category: Accompaniments
Prep Time: 10 mins | Cook Time: 5 mins | Servings: 1 cup
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.
Ingredients
- ½ cup roasted pumpkin seeds
- 1 ¼ cup packed coriander with its roots
- 2 cloves of garlic
- 2 green chilies (optional)
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Method
- In a blender (or a mortar and pestle if you have one), combine all the ingredients together.
- Blend all the ingredients together on a pulse mode to get a coarse pesto.
Notes
- Please do not skip roasting the pumpkin seeds as roasting any seeds or nuts helps release its natural oil making the pesto super flavourful.
- To make a healthier pesto, you can substitute 2 tbsp of extra virgin olive oil for 1 tbsp extra virgin olive oil and 1 tbsp plain water.
- Green chillies is totally optional; I use it as in our family as we prefer a slightly spicier version of pesto.
- Pesto freezes well. Store it in a air tight container and use it upto 2-3 months. If kept in the fridge, use it in 3-4 days.
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www.acookwithin.com
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2 thoughts on “Pumpkin Seed Pesto”
Wonderful …
Thank you so much 🙂