Pumpkin Seed Pesto

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1/4 cup evoo
1/4 cup grapeseed oil
3 garlic cloves, sliced
1/2 cup pepitas
1/4 cup crumbled cotija or feta cheese
1 bunch cilantro, stems and leaves, coarsely chopped
1/2 cup combination of basil and parsley leaves (mostly basil), coarsely chopped
1 tbsp cider vinegar
2 tsp fresh lime juice
crushed red pepper flakes


Warm oil over low heat in a small skillet and add garlic.  Saute until garlic is lightly golden and aromatic.  Remove garlic from oil with a slotted spoon and drain on a plate lined with paper towels.  Raise heat to medium.  Add pepitas to oil and saute until seeds are browned and crackly.  Remove seeds from oil with a slotted spoon and drain on a paper towel-lined plate.  Set aside to cool.  Remove pan from heat and set aside to cool.

Once garlic, pepitas and oil have all cooled, transfer garlic and pepitas to the bowl of a food processor.  Add cheese and herbs.  Pulse until well-mixed.  Add vinegar and slowly stream in half of the reserved garlic oil.  The mixture should be smooth and a little creamy.  If necessary, add more reserved oil.  Season to taste with s&p.