Nuts and Seeds Pesto with Lime and Chipotle | PCC Natural Markets

Nuts and Seeds Pesto with Lime and Chipotle

Yield: About 1 cup

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan egg-free iconEgg-free peanut-free iconPeanut-free

Use this pesto in the recipe for Crispy Salmon Cakes with Roasted Mushrooms and Wheat Germ.



You may toast the seeds and nuts or leave them raw. Place all of the ingredients in the bowl of a food processor or blender and blend until nice and chunky. Add a little more olive oil if it is too dry.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired October 12, 2011.

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: nuts, pesto, sauces, seeds


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