Pumpkin Seed, Lime and Cilantro Pesto | PCC Natural Markets

Pumpkin Seed, Lime and Cilantro Pesto

Yield: About 1 cup

Your rating: None (4 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

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. You may, of course, prepare it in a food processor!

This was served with Potatoes Roasted in Parchment Purses.



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 and blend until nice and chunky.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on May 14, 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: pesto


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