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Milk Street Recipe
Milk Street Community
Milk Street Bowtie Pumpkin Seed Pesto with Cilantro and Chipotle

Pumpkin Seed Pesto with Cilantro and Chipotle

Appears in July-August 2021

10 minutes

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Pumpkin Seed Pesto with Cilantro and Chipotle

Free

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

1/2 cup pumpkin seeds
2 cups lightly packed fresh cilantro
1 ounce cotija cheese, crumbled (¼ cup)
1 chipotle chili in adobo sauce
1 teaspoon grated lime zest, plus 2 tablespoons lime juice
1 medium garlic clove, smashed and peeled
Kosher salt and ground black pepper
1/4 cup extra-virgin olive oil
Ingredients
  • ½

    cup pumpkin seeds

  • 2

    cups lightly packed fresh cilantro

  • 1

    ounce cotija cheese, crumbled (¼ cup)

  • 1

    chipotle chili in adobo sauce

  • 1

    teaspoon grated lime zest, plus 2 tablespoons lime juice

  • 1

    medium garlic clove, smashed and peeled

  • Kosher salt and ground black pepper

  • ¼
Directions
  1. 01
    In a food processor, combine the pumpkin seeds, cilantro, cotija, chipotle chili, lime zest and juice, garlic and ¼ teaspoon pepper. Pulse until roughly chopped, 5 to 10 pulses, scraping the bowl as needed. Add the oil and pulse until incorporated, 5 to 10 pulses. Transfer to a small bowl, then taste and season with salt and pepper.
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.
.
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Pumpkin Seed Pesto with Cilantro and Chipotle

Get Ready to Cook

1

cup

10 minutes

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.

Ingredients
  • ½

    cup pumpkin seeds

  • 2

    cups lightly packed fresh cilantro

  • 1

    ounce cotija cheese, crumbled (¼ cup)

  • 1

    chipotle chili in adobo sauce

  • 1

    teaspoon grated lime zest, plus 2 tablespoons lime juice

  • 1

    medium garlic clove, smashed and peeled

  • Kosher salt and ground black pepper

  • ¼
Step 1 of 1

Combine Ingredients

½
cup pumpkin seeds
2
cups lightly packed fresh cilantro
1
ounce cotija cheese, crumbled (¼ cup)
1
chipotle chili in adobo sauce
1
teaspoon grated lime zest, plus 2 tablespoons lime juice
1
medium garlic clove, smashed and peeled
¼
cup extra-virgin olive oil
Kosher salt and ground black pepper

In a food processor, combine the pumpkin seeds, cilantro, cotija, chipotle chili, lime zest and juice, garlic and ¼ teaspoon pepper. Pulse until roughly chopped, 5 to 10 pulses, scraping the bowl as needed.


Add the oil and pulse until incorporated, 5 to 10 pulses. Transfer to a small bowl, then taste and season with salt and pepper.

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