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

Pumpkin Seed Pesto with Cilantro and Chipotle

1 cup

10 minutes

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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

Pumpkin Seed Pesto with Cilantro and Chipotle

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Reviews
stephanie e.

Sounds really good- wondering if the pumpkin seeds are toasted or raw. Thanks!

Lynn C.

Hi Stephanie -

They should be raw.

Best,
The Milk Street Team