Pumpkin Seed, Lime and Cilantro Pesto
Yield: About 1 cup
On the show we hand-crushed this pesto with a mortar and pestle. This method produces a rustic-style pesto with lots of separate colors and textures. The flavors meld but remain identifiable. You may of course prepare it in a food processor!
This was served with Potatoes Roasted in Parchment Purses.
Ingredients
PreparationIngredients
- 1/4 cup cilantro Add to list
- 3 cloves garlic Add to list
- 1/2 cup roasted salted pumpkin seeds Add to list
- 1 teaspoon sea salt Add to list
- 1/3 cup or more olive oil Add to list
- Juice and zest of 1 lime Add to list
- 1 teaspoon chipotle powder (optional) Add to list
- Hot sauce to taste Add to list
Preparation
For the old-fashioned method
Place the cilantro, garlic, pumpkin seeds and salt on a cutting surface. Drizzle with a little of the olive oil and squeeze half of the lime over the ingredients. Add the zest. With a knife, chop the ingredients into evenly coarse pieces.
Place the mixture in a mortar and crush with the pestle, drizzling with more oil as you go, until the ingredients are very well blended. Stir in the last of the lime juice, chipotle powder and hot sauce to your taste.
For the newfangled method
Place all of the ingredients in the bowl of a food processor or blender and blend until nice and chunky.
Recipe by , PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on May 14, 2011.
ABOUT OUR CHEF: 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.
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