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Pumpkin Seed Pesto with Cilantro and Chipotle
This spicy, smoky, earthy Mexican-inspired pesto comes from Milk Street Facebook Community member Carol McClendon of Houston. Toss it with a pound of cooked pasta, along with a little reserved pasta cooking water to help the pesto coat the noodles, but it’s also delicious in a quesadilla. Or try it as a finishing touch on roasted winter squash or spooned onto grilled chicken or pork chops.
1
cup
Tip
Don’t overprocess the pesto or the pumpkin seeds will absorb all of the oil and the mixture takes on the consistency of a nut butter. To avoid overblending, it’s best to add the oil all at once and pulse to combine rather than stream it in while the machine is running.
10 minutes
Ingredients
-
½
cup pumpkin seeds
-
2
cups lightly packed fresh cilantro
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January 25, 2024
Nice Mexican take on pesto!
I typically make my pesto with cilantro instead of basil because it is easier to get year round, is less expensive, and tastes great. I also add a bit of lemon juice to perk it up. This recipe takes it even farther in the South of the Border direction with pepitas, cotija and lime. Very nice! Would suggest toasting pepitas and adding more oil or lime juice to taste.
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Sounds really good- wondering if the pumpkin seeds are toasted or raw. Thanks!