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Cilantro Pumpkin Seed Pesto

Cilantro Pumpkin Seed Pesto

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This is a reduced oil adaptation of True Food Kitchen’s Cilantro Pumpkin Seed Pesto, which is served in their Ancient Grains Bowl. This stuff is bold, bright, and vibrant.

If you are detecting a pattern here—you’ve nailed it! These True Food Kitchen recipes will soon be rolled into one big adapted, reduced oil, TFK Ancient Grains Bowl post. These components are great in other dishes and as meal prep components. So far, the Ancient Grains have been posted with both Instant Pot and oven instructions.

Serving Suggestions

Cilantro Prep

Wash and dry the cilantro bunches. Chop the last inch or two of the thicker stems off of the bottoms of each bunch. If the stems on the ends of your bunches don’t look all that thick and have lots of leaves, then you don’t need to cut them off. Use them in the pesto.

If Cilantro Tastes Like Soap To You

I’m sorry about your taste buds. Try subbing dino kale in this recipe, it’s lovely with the pumpkin seeds and the citrus brightens the kale. You could also sub basil, flat leaf parsley or a mix of your choice of green things.

Let’s Make Cilantro Pumpkin Seed Pesto

Place all ingredients in a blender or small to medium food processor, puree until smooth. Makes about 1.5 cups.

Ingredients for Cilantro Pumpkin Seed Pesto
Ingredients for Cilantro Pumpkin Seed Pesto
Ready to process
Cilantro Pumpkin Seed Pesto in the Ninja Food Processor
Cilantro Pumpkin Seed Pesto in the Ninja Food Processor
Blended and ready to eat or store in the fridge
Cilantro Pumpkin Seed Pesto
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Cilantro Pumpkin Seed Pesto

This is a reduced oil adaptation of True Food Kitchen's Cilantro Pesto served in their Ancient Grains Bowl.
Course Appetizer, Breakfast, Dinner, Dip, Holiday, Meal Prep
Cuisine American, California, Italian, Mediterranean
Keyword Addictive, classic, decadent, Easy, flavorful, True Food Kitchen
Prep Time 5 minutes
Total Time 5 minutes
Servings 12 servings of 1/8 cup
Calories 99kcal

Equipment

  • small to medium food processor or blender

Ingredients

  • 2 bunches cilantro
  • ¼ cup roasted and salted pumpkin seeds
  • 1 teaspoon chopped garlic or just put a whole peeled clove or two in the food processor without chopping
  • ½ teaspoon ground cumin
  • 1 teaspoon kosher salt or flaked sea salt
  • ¼ cup fresh-squeezed orange juice
  • ¼ cup fresh-squeezed lime juice
  • ¼ cup grapeseed oil
  • ¼ cup extra virgin olive oil

Instructions

  • Place all ingredients in a blender or small to medium food processor, puree until smooth. Makes about 1.5 cups.

Notes

Nutrition Information is approximate.
www.planttestkichen.com

Nutrition

Serving: 1serving of 1/8 cup | Calories: 99kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 201mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 2mg | Iron: 1mg

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Recipe adapted from True Food Kitchen as published online in the South Florida SunSentinel.

If you enjoy pesto, green sauces & dips, you might also like these:

Did You Make Cilantro Pumpkin Seed Pesto?

Any variations? What did you enjoy it with? Tell me about it in the comments section below.

Moon Juice

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